Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Drizzle 1 tablespoon of olive oil over the outside of each bag and rub it with your hand until all surfaces of the bag have absorbed the oil.
- Rinse fillets, then pat dry. Season both sides with salt and pepper.
- In a small bowl, mix soy sauce, lime juice, and ginger.
- Set bags on their broad side and place one fillet flat inside each bag. Then, using a tablespoon, reach into the bag and spoon one quarter of the soy-lime-ginger mixture over each of the fillets. Force excess air from the bags, roll up the open ends and tightly crimp to seal shut.
- Bake on a cookie sheet for 10 minutes.
- Combine all salsa ingredients in a bowl and mix thoroughly with a fork.
- To serve, tear a small slit in the bags, peel back the paper just enough to expose the fish, then spoon Papaya Salsa overtop of bag. Serve immediately.
- Recommended beverage: Viognier (white)
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