Foil Wrapped Savory Fish
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!
- Ready In:
- 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
- Heat your oven to 450 degrees.
- Combine the first 6 ingredients in a bowl; stir well and set aside.
- 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.
- 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.
- To serve, remove from the foil and plate.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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I scaled this back for 2 serves and used salmon fillets skin on, that weighed just under the 1lb mark (about 15 oz). I added the soy sauce to the onion mix (and due to circumstances did this the night before but due to taking the wrong packet out of the freezer made something else so it had a bit of time to meld it flavours) but worked out great as I prepared it all in the morning and put in the fridge and was able to have dinner on the table in 30 minutes including taking photos - I used salmon fillets and only cooked for 15 minutes at 175C fan forced and they were a little overdone for my taste so would do again at 10 to 12 minutes for a slightly rarer finish, as they were well done but still moist.