Gingergarlic Fish In Parchment Recipes

Steps:

• 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.

Steps:

• Preheat oven to 325 degrees F.
• Heat 2 tablespoons of olive oil on medium heat in a small saute pan. Add the garlic, shaking the pan constantly. When the garlic begins to turn a golden color, remove instantly from the heat. Pour the garlic and oil into another container to stop the cooking process. Set aside.
• Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern. Salt and pepper the snapper and place in the lower third of the paper. Top the fish with 1/2 tablespoon of garlic and oil, 1/4 each of the tomato, red onion, and jalapeno. Add 1/2 tablespoon of tequila, a spritz of lime juice, and a little cilantro. Season again.
• Fold the paper over the fish and fold the edges over, forming an envelope. Making sure there are no openings. Repeat with the rest of the ingredients to create 4 packages.
• Tie the package with butcher's twine, and bake for 15 minutes.