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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Before my divorce, I found myself the proud owner of lots of fish....he spent an awful lot of time fishing! So I had to find numerous ways of preparing it, so that I didn't have to eat the same thing over and over again! I can't say I miss the ex-husband, but I really do miss the fish! The sesame oil adds a nutty flavor....if you don't like sesame oil, use butter or margarine. I live on the gulf coast, so my fish of choice is red snapper, grouper, or amberjack...if I'm lucky triggerfish! A nice firm, white meat fish is preferably...nothing fishy tasting like mackerel! Ingredients:
1 medium onion, chopped |
1 tablespoon sesame oil |
1 teaspoon sesame oil |
2 teaspoons curry powder |
2 teaspoons gingerroot, peeled and minced |
2 teaspoons garlic, minced |
2 teaspoons soy sauce |
2 lbs fish fillets, cut into 4 serving pieces |
Directions:
1. Heat your oven to 450 degrees.
2. Combine the first 6 ingredients in a bowl; stir well and set aside.
3. Cut 4 (12 x 9 inch) pieces of heavy duty foil. Fold them in half, and trim each piece into a larg heart shape. Place the foil on an ungreased baking sheet.
4. Place 1 fillet of fish on each piece of foil near the crease. Top evenly with the onion/sauce mixture. Fold over the remaining halves of foil hearts. Starting with the rounded edge of each heart, pleat and crimp the edges together to form a seal. Twist the end tightly to seal. Bake at 450 degrees for 20 minutes or until the fish flakes easily when tested with a fork.
5. To serve, remove from the foil and plate.
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