Hans Haveman, from H & H Fresh Fish Company shares, “This is a great preparation that ensures your fish stays moist and contains veggies that you can find at the farmer’s markets throughout the year. The packets can be baked in the oven or on the barbeque and are sure to impress! Heidi and I love this recipe for its versatility, easy clean-up, and low-calorie count!”
Allow one packet per person. The following recipe is for one packet.
INGREDIENTS:
8 ounces fish (black cod, halibut, sturgeon, wild salmon, or other similarly dense fish)
1/2 cup shiitake (or other mushrooms,)
¼ cup red onions, sliced
1 teaspoon fresh ginger
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
Juice from half a fresh lemon
1 pat butter
Pinch of white or black pepper
METHOD:
Preheat oven to 350°F.
Cut one 12 x12 inch square of heavy-duty aluminum foil.
Place the fish in the center of the foil. Place mushrooms, onions, and ginger on top of the fish.
Fold up the sides of the foil to begin creating a packet. Pour soy sauce, vinegar, and lemon juice over the vegetables and fish.
Place a pat of butter on top of vegetables and fish. Sprinkle with pepper.
Wrap and fold the foil tightly to finish the packet. The foil needs to be folded tightly in order to create a sealed package to allow the fish and vegetables to steam.
Bake at 350°F and cook for approximately 15 minutes per inch of fish thickness. (Alternately, lay the packets on the barbeque grill to cook.)
Carefully transfer the packet to a plate, taking care to retain juices and being cautious not to get burned by the steam when you open the packet.
YIELD: 1 serving
SOURCE: Recipe courtesy of Hans Haverman of H & H Fresh Fish Company
