Best Gingergarlic Fish In Parchment Recipes

Ginger/Garlic Fish in Parchment image

Provided by CassandraLynne11

Categories Bass

Time 24m

Yield 4 packets, 4 serving(s)

Number Of Ingredients 10

parchment paper
4 (7 ounce) portions sea bass
salt & freshly ground black pepper
1 bunch scallion, cut into 3-inch pieces on an angle
1/2 lb shiitake mushroom, stemmed and sliced
3 -4 inches gingerroot, peeled and thinly sliced
4 large garlic cloves, peeled and thinly sliced
3 tablespoons honey
2 tablespoons rice wine vinegar
3 tablespoons tamari soy sauce

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.

Ginger Salmon in Parchment image

Provided by zeldaz51

Categories Weeknight

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups shredded napa cabbage
1 cup red bell pepper, thinly sliced
1 cup snow peas, halved
4 salmon fillets, 4 to 5 ounces each skin removed
1/4 cup reduced sodium soy sauce
2 scallions, sliced
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 teaspoon toasted sesame oil
1/4 teaspoon ground black pepper

Steps:

Preheat the oven to 400 degrees Fahrenheit.
Cut four large pieces of parchment paper and fold them in half, then unfold them and set aside.
Combine the vegetables in a large bowl, then divide them evenly on one side of the fold of each piece of parchment paper. Place the salmon fillets on top of the vegetables.
In a small bowl, whisk together the soy sauce, scallions, ginger, garlic, sesame oil, and black pepper. Drizzle over the fish and vegetables. Fold the empty half of the parchment over the other half and fold the edges to seal. Place the packets on a large baking sheet and bake 20 minutes.

Nutrition Facts : Calories 461.3, Fat 15.5, SaturatedFat 2.8, Cholesterol 146.3, Sodium 780.6, Carbohydrate 9.1, Fiber 2.7, Sugar 4.1, Protein 68.2