Grouper Steamed in Parchment with Sour Orange Sauce and Martini Relish

Ingredients

• 2 tablespoons cooking wine dry white
• 1 leaf flat parsley leaves fresh for garnish
• 2 tablespoons flat-leaf parsley fresh finely chopped
• 0.3 cup olives green pitted quartered
• 2 fillet grouper fillets 
• 1 tablespoon r honey 
• 0.5  jalapeño diced finely
• 1  juice of lime fresh
• 2 tablespoons olive oil extra-virgin
• 2 cups orange juice fresh
• 2  piquillo peppers diced dry drained
• 2 servings salt and pepper black freshly ground
• 1 small shallots thinly sliced
• 1 tablespoon citrus champagne vinegar 
• 2 servings splash of white wine vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• oven
• whisk

Directions

1. Put the orange juice in a small nonreactive saucepan, bring to a boil over high heat and cook until thickened and reduced to about 1/4 cup.
2. Whisk in the honey and transfer to a bowl.
3. Whisk in the lime juice, vinegar and season with salt and pepper and more honey if needed.
4. Combine the olives, peppers, shallots, jalapeno, oil, vinegar, parsley and some salt and pepper in a bowl.
5. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
6. For the grouper: Preheat the oven to 400 degrees F.
7. Sprinkle both fillets on both sides with salt and pepper.
8. Place 1 grouper fillet in the center of each piece of parchment paper. Top each fillet with 1 tablespoon oil and 1 tablespoon wine. Fold the edges together, and then tightly fold in the edges, crimping around all sides to seal the packets completely.
9. Place the packets on a baking sheet or in a large oven-proof saute pan.
10. Bake in the oven for 15 minutes.
11. Place each packet on a dinner plate and let sit for 2 minutes. Then open the parchment and drizzle with some of the sour orange sauce and top with some of the martini relish.
12. Garnish with parsley leaves.