ROBALO EN PAPILLOTE WITH LOCAL VEGETABLES AND SCALLION-GINGER SAUCE

Robalo en Papillote with Local Vegetables and Scallion-Ginger Sauce image

Provided by Ming Tsai

Time 1h

Yield 4 servings

Number Of Ingredients 16

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 ounce) fillets robalo (red snapper or grouper), skin off
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 tablespoon naturally brewed soy sauce
2 teaspoons 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

Steps:

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)