Shanghai Fish Packet
Makes 4 servings
|4||orange roughy or tilefish fillets (4 to 6 ounces each)|
|1/4||cup mirin* or Rhine wine|
|3||tablespoons soy sauce|
|1||tablespoon dark sesame oil|
|1-1/2||teaspoons grated fresh ginger|
|1/4||teaspoon red pepper flakes|
|1||tablespoon peanut or vegetable oil|
|1||clove garlic, minced|
|1||package (10 ounces) fresh spinach leaves, stems removed|
*Mirin is a Japanese sweet wine available in Japanese markets and the gourmet section of large supermarkets.
- Prepare grill for direct cooking.
- Place orange roughy in single layer in large shallow dish. Combine mirin, soy sauce, sesame oil, ginger and red pepper flakes in small bowl; pour over orange roughy. Cover; marinate in refrigerator 20 minutes.
- Heat peanut oil in large skillet over medium heat. Add garlic; cook and stir 1 minute. Add spinach; cook and stir until wilted, about 3 minutes, tossing with 2 wooden spoons.
- Place spinach mixture in center of four 12-inch squares of heavy-duty foil. Remove orange roughy from marinade; reserve marinade. Place 1 orange roughy fillet over each mound of spinach. Drizzle reserved marinade evenly over orange roughy. Wrap in foil.
- Place packets on grid. Grill packets, on covered grill, over medium coals 15 to 18 minutes or until orange roughy flakes when tested with fork.
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