Hans Haveman of H & H Fresh Fish Company shares this favorite at-home recipe that he and his partner, Heidi, make often:
“This is a great preparation that ensures your fish stays moist and includes vegetables you can find at the farmers markets throughout the year. The packets can be baked in the oven or cooked on the barbeque, and they’re sure to impress! Heidi and I love this recipe for its versatility, easy clean-up, and low-calorie count.”
Each individually wrapped packet steams the fish perfectly in its own juices, infusing it with the delicate flavors of soy, ginger, lemon, and fresh vegetables. It’s a light, wholesome meal that feels both effortless and elegant—perfect for weeknights or casual entertaining.
INGREDIENTS:
8 ounces fish (black cod, halibut, sturgeon, wild salmon, or another firm, dense fish)
1/2 cup shiitake mushrooms (or other mushrooms), sliced
¼ cup red onion, thinly sliced
1 teaspoon fresh ginger, finely grated or minced
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: Preheat oven to 350°F (or prepare a grill for medium heat).
Cut one 12 x 12-inch square of heavy-duty aluminum foil. Place the fish fillet in the center. Top with mushrooms, onions, and ginger.
Fold up the sides of the foil to form a shallow bowl. Pour soy sauce, rice wine vinegar, and lemon juice over the fish and vegetables. Top with a pat of butter and sprinkle with pepper.
Fold the foil tightly to seal the edges, forming a secure, enclosed packet to trap steam while cooking.
Oven method: Place the packet on a baking sheet and bake for about 15 minutes per inch of fish thickness.
Grill method: Place packets directly on the barbeque grill and cook for the same amount of time.
Carefully transfer the packet to a plate and open gently to avoid steam burns. Spoon the juices over the fish and enjoy.
SERVING SUGGESTIONS:
- Serve directly in the foil for easy cleanup or transfer to a shallow bowl.
- Pair with steamed jasmine rice or quinoa to soak up the flavorful broth.
- Add seasonal vegetables such as thinly sliced carrots, zucchini, or baby bok choy to the packet.
- Garnish with fresh cilantro, green onions, or toasted sesame seeds for color and flavor.
YIELD: 1 serving
SOURCE: Recipe courtesy of Hans Haveman of H & H Fresh Fish Company
