Categories: Fish- Seafood

Ingredients

• 2 Tbsp. stir-fry sauce
• 1 tsp. dark sesame oil
• 2 tsp. lemon juice
• 1 tsp. grated lemon peel
• 1 tsp. minced fresh ginger
• 1/2 tsp minced garlic
• 1/4 tsp. Asian chili-garlic sauce
• Fish:
• 3 cups sliced Napa cabbage
• 1/2 cup julienned or coarsely shredded carrot
• 8 oz. firm white-fleshed fish fillets, such as striped bass, halibut, grouper, red snapper or tilapia, cut into 2 pieces
• 1 Tbsp. sliced green onion, white parts only

Directions

1. Heat oven to 400 degrees. Fold 2 (12 × 15-inch) pieces parchment paper or foil sprayed with cooking spray in half to make 7 1/2 × 12-inch rectangles. Round off corners to make half-moon shape.

2. Combine all sauce ingredients in small bowl. Toss cabbage, carrot and 2 tsp. of the sauce in medium bowl.

3. If your fish is thicker than 1 inch, place on cutting board. Butterfly fish to open like a book. otherwise, use fillets as is.

4. Open parchment paper. Place half of the cabbage mixture on one side of fold; top with piece of fish. Spread with half of the remaining sauce; sprinkle with half of the green onion. Fold other half of paper over ingredients; fold edges to seal. Place on baking sheet. Repeat with remaining ingredients and parchment.

5. Bake 15 to 17 minutes or until packets are puffed and fish just begins to flake.

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