Thursday, February 11, 2010

Ginger Garlic Swordfish Pouch

Both of us really love fish and just about any fish will work for us. We try to have fish at least once a week, it doesn't always happen but I enjoy when it does. Fish is such a great canvas for just about anything. This is a Rachel Ray recipe that made the fish a little Asian. It was great!

Servings: 4


* Parchment paper
* 4 (6 to 7-ounce) portions sea bass
* Salt and freshly ground black pepper
* 1 bunch scallions, cut into 3-inch pieces on an angle
* 1/2 pound shiitake mushrooms, stemmed and sliced
* 3 to 4-inch knob ginger, peeled and thinly sliced
* 4 large cloves garlic, peeled and thinly sliced
* 3 tablespoons honey
* 2 tablespoons rice wine vinegar
* 3 tablespoons tamari sauce


Preheat oven to 375 degrees F.

Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

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