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 farmers 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.
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
Preheat oven to 350°F.
Cut one 12 x12 inch square of heavy duty aluminum foil.
Place fish in center of foil. Place mushrooms, onions and ginger on top of fish.
Fold up sides of foil to begin creating packet. Pour soy sauce, vinegar, and lemon juice over the vegetables and fish.
Place pat of butter on top of vegetables and fish. Sprinkle with pepper.
Wrap and fold foil tightly to finish packet. The foil needs to be folded tightly in order to create a sealed package to allow 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 packet to plate, taking care to retain juices and being cautious not to get burned by the steam when you open packet.
YIELD: 1 serving
SOURCE: Recipe courtesy of Hans Haverman of H & H Fresh Fish Company