Papillote Of Kumu With Basil, Seaweed And Shiitake Mushro
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Hawaiian | Taste2 | 4 | Servings | |
INGREDIENTS
| 5 | T | Olive oil |
| 1 | c | Very thinly sliced Maui |
| or another sweet onion | ||
| 2 | oz | Fresh Shiitake mushrooms |
| stemmed and | ||
| Thinly sliced | ||
| 4 | Parchment paper sheets | |
| 1 1/2 | lb | Kumu fillets, cut into 1" |
| pieces | ||
| or substitute red snapper | ||
| with skin | ||
| 1 | c | Ogo, Hawaiian seaweed |
| 12 | Fresh basil leaves | |
| julienned | ||
| 1/4 | c | Dry white wine |
| 4 | t | Fresh lemon juice |
INSTRUCTIONS
Preheat oven to 450 degrees. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and mushrooms and saute until tender, about 10 minutes. Cool. Fold 1 large square of parchment paper in half. Cut out a large half heart so that when the paper is opened, the paper resembles a whole heart. Repeat with the remaining 3 pieces of parchment. Open up all of the parchment hearts on the work surface. Place 1/4 of the fish on 1/2 of each parchment heart. Sprinkle the fish with the onion and mushroom mixture, ogo and basil, dividing evenly. Spoon the remaining 4 tablespoons of oil, wine and lemon juice over the fish, dividing evenly. Fold the opposite side of the heart over to cover the fish. Fold the top and bottom edges of the parchment together, crimping to seal the fish completely. Arrange the packets on a baking sheet. Bake the packets until the fish is cooked through, about 10 minutes. Transfer the packets to plates. Using scissors, cut an opening in the parchment and serve. This recipe yields 4 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G21 broadcast 04-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-19-1998 Suggested Wine: Selaks Sauvignon Blanc, 1996 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 308
Calories From Fat: 151
Total Fat: 17.1g
Cholesterol: 0mg
Sodium: 12.9mg
Potassium: 275.7mg
Carbohydrates: 37.6g
Fiber: 2.5g
Sugar: 16.9g
Protein: 1.5g