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Papillote of Kumu with Basil, Seaweed And Shiitake Mushrooms

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CATEGORY CUISINE TAG YIELD
Hawaiian Taste2 4 servings

INGREDIENTS

5 tb Olive oil
1 c Very thinly sliced Maui
(or another sweet onion)
2 oz Fresh Shiitake mushrooms; stemmed, and
Thinly sliced
4 lg 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 ts 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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