1 teaspoon smoked paprika
2 teaspoons salt
1 teaspoon fresh white pepper
4 Alaska Cod fillets (6 to 8 oz. each), fresh or thawed
2 tomatillos, sliced and quartered
1 cup corn or 1 ear corn, shucked
1 cup roasted and diced long green chiles
1 Tablespoon sliced garlic
1 shallot, sliced
2 tomatoes, diced
1 lime, sliced
1 stick of butter, quartered
Preheat oven to 350°F. Mix smoked paprika, salt and pepper; season both sides of the Alaska Cod fillets. In a small bowl, combine tomatillos, corn, chiles, garlic, shallot and tomatoes; set aside.
Take an 18-inch sheet of parchment paper and fold it in half. Cut a half-heart shape from the folded side, using as much of the parchment as possible. Open the parchment; place two lime slices on one side of the parchment. Place a cod fillet over the lime slices and portion 1/4 of the vegetable mixture over the fish. Add a slice of butter. Bring the edges of the parchment together and fold it to seal in the contents, starting with the rounded side of the parchment and ending at the point. Repeat to make 4 parchment parcels.
Place parcels on a baking sheet and roast for 15 to 20 minutes. Carefully open with scissors, watching for hot steam escaping.