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Robalo en Papillote with Local Vegetables and Scallion-Ginger Sauce (Ming Tsai) Recipe

Robalo en Papillote with Local Vegetables and Scallion-Ginger Sauce (Ming Tsai) Recipe

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Robalo en Papillote with Local Vegetables and Scallion-Ginger Sauce (Ming Tsai)

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Ingredients:

Serving

1/2 cup 1/16-inch thick sliced peeled ginger
2 cups chopped scallions
1/2 cup 1/16-inch thick sliced celery
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper
4 (6 oz) fillets robalo ( red snapper or grouper), skin off
salt and freshly ground black pepper
4 cloves garlic, sliced 1/16-inch thick
2 onions, sliced 1/4-inch thick
1 large zucchini, diced into 1/4-inch cubes
2 cups fresh corn kernels
1 tbsp naturally brewed soy sauce
2 tsp dried mexican oregano
2 large roma tomatoes, sliced 1/4-inch thick
extra-virgin olive oil, to cook
1 large or 2 small avocados, cut into 1/4-inch dice
lime wedges, for garnish

Directions:

Scallion Ginger Sauce: In a saute pan lightly coated with oil, saute the ginger, scallions and celery until soft, about 5 minutes. Season and transfer to a blender. On high speed, blend and add the oil. Check for flavor.
In a large pan on high heat, coat with oil. Season the fillets on both sides and sear both sides until brown, but still raw in center, 3 to 4 minutes, per side. Set aside.
In the same hot pan, add the garlic and onions and cook until brown, about 3 to 4 minutes. Add the zucchini and corn, and cook for 3 to 4 minutes. Check for seasoning. Add the soy and oregano, check for flavor. Let cool. On a 18 by 18-inch sheet of foil, place a mound of the vegetables in the middle. Top with tomato slices and season with salt and pepper.
Lay 1 fish fillet on the tomatoes and drizzle with extra-virgin olive oil. Fold up papillote, making sure it is airtight. On a grill pan, or comal on low heat, place the papillotes on vegetable side down and cook for 10 to 12 minutes, adding water for steam. The package will puff up a little.
Plating: Place the papillotes on plates and slice open with one horizontal cut and 2 vertical cuts towards the ends. Spoon on scallion sauce. Garnish with diced avocado and lime.
Beverage: Lime Kir Royale (Juice of 1 lime per glass of sparkling wine, any Cava or sparkling wine from Vouvray)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	852.15 Kcal (3568 kJ)
Calories from fat	380.14 Kcal
		% Daily Value*
Total Fat	42.24g	65%
Sodium	34.09mg	1%
Potassium	991.87mg	21%
Total Carbs	67.94g	23%
Sugars	9.09g	36%
Dietary Fiber	13.45g	54%
Protein	10.25g	20%
Vitamin C	34.4mg	57%
Iron	1.4mg	8%
Calcium	88.5mg	9%

Amount Per 100 g
Calories	207.56 Kcal (869 kJ)
Calories from fat	92.59 Kcal
		% Daily Value*
Total Fat	10.29g	65%
Sodium	8.3mg	1%
Potassium	241.6mg	21%
Total Carbs	16.55g	23%
Sugars	2.21g	36%
Dietary Fiber	3.28g	54%
Protein	2.5g	20%
Vitamin C	8.4mg	57%
Iron	0.3mg	8%
Calcium	21.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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