| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Fat, Low |
4 |
Servings |
INGREDIENTS
|
|
Safflower oil, to grease |
|
|
Parchment |
| 4 |
|
Fillets of red snapper, cod |
|
|
Flounder |
| 1 |
t |
Grated gingerroot |
| 2 |
T |
Sake or rice wine |
| 1 |
T |
Lime juice |
| 1 |
t |
Grated lime rind |
| 2 |
T |
Minced cilantro |
| 1 |
t |
Dark sesame oil |
INSTRUCTIONS
Preheat oven to 350 degrees F. Lightly oil 4 sheets parchment paper.
Place 1 fillet on the center of each sheet of parchment. In a small
bowl combine gingerroot, sake, lime juice, lime rind, cilantro, and
sesame oil. Spoon an equal amount over each fish fillet. Roll edges of
parchment together, forming a packet around fish. Bake for 12
minutes. To serve, unroll parchment packets and slide fish onto
plates. Spoon poaching liquid over fish and serve immediately. Recipe
By : the California Culinary Academy From:
Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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