Best Robalo En Papillote With Local Vegetables And Scallion Ginger Sauce Recipes

Scallion-Ginger Sauce image

Provided by Food Network Kitchen

Time 15m

Yield 1/2 cup

Number Of Ingredients 6

3 tablespoons finely chopped ginger
2 scallions, trimmed, white and green parts finely chopped (2 1/2 tablespoons)
Kosher salt
1/4 cup neutral oil, such as vegetable or canola oil
1/4 teaspoon granulated sugar
Freshly ground white pepper

Steps:

Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper. Serve as a condiment for bai qie ji (white cut chicken).

Wild Striped Bass en Papillote image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

6 teaspoons unsalted butter, softened
1/2 pound Swiss chard, cleaned and roughly chopped
2 cups sliced zucchini
2 cups sliced asparagus
1/2 cup corn kernels
12 button mushrooms, cleaned and quartered
4 (7-ounce) skinless fillets of wild striped bass
Kosher salt
Freshly ground black pepper
1/2 cup chopped parsley leaves
1/4 cup chopped tarragon leaves
2 medium shallots, very finely chopped
1 garlic clove, very finely chopped
1/4 cup dry white wine
Lemon wedges, to serve

Steps:

Preheat the oven to 350 degrees F.
Fold 4 large square sheets of parchment paper in half. Starting at the fold, cut out a large half heart shape. Open the paper flat on a surface with the point of the heart towards you. Butter the centers of each heart lightly with a teaspoon of the butter.
Divide the Swiss chard into 4 portions. Place a pile onto each heart, centering it on 1 side of the heart, towards the crease. Top each with 1/4 of the zucchini, asparagus, corn, and mushrooms. Season the fish well with salt and pepper and place a fillet on top of each pile of vegetables. Place 1 teaspoon of butter on each fillet and sprinkle each with some of the parsley, tarragon, shallots, and garlic. Drizzle a little white wine over each.
Fold the paper over to cover the fish. Starting at the top of the heart, tightly fold over the edges, overlapping each time, all the way to the point, until it is sealed. Tuck under the last fold to keep it closed. Butter the tops of the packets with the remaining butter. Place the packages onto a baking sheet and put them into the oven for 15 minutes.
To serve, put the papillotes onto plates and unfold them at the table. (Be careful of the hot steam.) Serve with lemon wedges.

Robalo Stuffed with Seafood image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 19

8 pounds fish fillet, robalo, red snapper, or grouper, skin removed
1/2 cup extra-virgin olive oil
1/2 pound butter
2 cups chopped onion
12 1/2 cups chopped tomatoes
1 3/4 cups olives
1 1/3 cups diced jalapenos
6 bay leaves
3 teaspoons chopped Mexican thyme
1/3 cup chopped parsley
2 pounds cooked shrimp
2 pounds cooked crabmeat
2 pounds cooked octopus
6 cups mayonnaise
Salt and pepper
1 sliced red bell pepper, for garnish
1 bunch fresh parsley, leaves chopped, for garnish
4 oranges, sliced, for garnish
Aluminum foil, to cover

Steps:

On an oiled shallow baking sheet, lay the fish fillets out, forming one large fillet.
In a very large saucepan, add olive oil and butter. When hot add onions, tomatoes, olives, jalapenos, bay leaves, thyme, and parsley. Add shrimp, crab, and octopus. Cook 10 minutes. Chill completely.
Preheat oven to 350 degrees F.
Place stuffing down center of fish fillets, fold sides to cover filling. Cover with foil and bake for 10 minutes. Add layer of mayonnaise and broil 5 minutes. Season with salt and pepper.
Garnish with sliced red bell peppers, parsley, and orange slices.

Steamed Salmon Wrapped in Napa Cabbage, Pepper, Ginger and Scallion Sauce image

Provided by Ming Tsai

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

4 (6-ounce) fillets of salmon, skin off
4 large napa cabbage leaves, blanched
8 large black mushrooms, de-stemmed and rehydrated
1/2 cup szechwan peppercorn salt (1 part szechwan pepper to 4 parts kosher salt)
Canola oil
1/4 cup finely diced ginger
3/4 cup finely diced red bell peppers
3/4 cup chopped green scallions
2 cups chicken stock or fish stock if available
Juice of 1/2 lemon
Juice of 1 orange
2 tablespoons butter
Salt and white pepper to taste
Zest of 1 orange

Steps:

Season both sides of the salmon. Lay out one leaf of napa on a flat surface. Place 2 mushrooms top side down and cover with salmon, also top side down. Wrap cabbage around salmon. Repeat. This can be done up to 2 hours before cooking. Place in steamer for 8 to 10 minutes. Salmon should be served medium rare. On a large plate, sauce completely and place salmon in the middle. Garnish with orange zest.
In a saucepan coated with oil, saute ginger for 2 minutes then add peppers and scallions. Season then add stock and juices. Reduce by 20 percent. Whisk in butter and check for seasoning. Serve immediately.