Fish en Papillote en la Microwave
(recipe is per person)
1/3 cup sliced shitake mushrooms
1 scallion, green and white parts thinly sliced
1/3 cup fresh snow peas
1 tsp fresh ginger, minced
1 (6 to 8-ounce) black cod fillet (if cod is unavailable, any other flaky whitefish, i.e. tilapia, would be great)
1 tsp brown sugar
pinch of kosher or ground sea salt and cracked black pepper to taste
1 Tbsp low sodium soy sauce
juice and zest of half a lime
1. Take a 15 by 36-inch piece of parchment paper and fold it in 1/2 like a book.
2. Remember when you used to make valentines in school? Draw a large heart on the parchment paper and cut it out, opening to reveal a whole heart.
3. Lay vegetables and fish at the center of one side of the fold.
4. In a small bowl, mix together sugar, salt, pepper, soy sauce, lime zest and juice. Pour over fish.
5. Lay the parchment out, fold it over once and lay the fish to one side, season, and then fold into a package the way you might fold a shirt or wrap a present.
6. Place parchment "packages" on a microwave safe plate and cook on high for 3-4 minutes (depending on thickness of the fish). You can check for doneness by either carefully pressing down on the fish through the parchment (it should feel very firm to touch) or registering the temp with a meat thermometer (you want it to reach 130 degrees).
7. To serve, carefully rip the top of the parchment open (don't let the steam burn you) and serve with peanut kale. No need to remove fish from the paper, just don't eat the parchment.
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