Ming holds up a shrimp he and a fisherman caught in Veracruz, Mexico.

Robolo En Pappillote

Ingredients:

Serves 4

4 6-oz. fillets robalo, skin off (can substitute Red Snapper or Grouper)
4 cloves garlic, 1/16-inch sliced
2 onions, 1/4-inch sliced
1 large zucchini, 1/4-inch dice
2 cups fresh corn kernels
2 large roma tomatoes, 1/4-inch sliced
1 Tbs. naturally brewed soy sauce
2 tsp. dried Mexican Oregano
salt and black pepper to taste
extra-virgin olive oil to cook
aluminum foil to cook

Directions:

1. In a large pan on high heat, coat with oil.
   
2. Season the fillets on both sides and sear both sides until brown, but still raw in center, 3-4 minutes per side. Set aside.
   
3. In the same hot pan, add the garlic and onions and cook until brown, about 3-4 minutes.
   
4. Add the zucchini and corn, and cook for 3-4 minutes.
   
5. Check for seasoning.
   
6. Add the soy and oregano, check for flavor.
   
7. Let cool.
   
8. On an 18x18 inch sheet of foil, place a mound of the veggies in the middle.
   
9. Top with tomato slices and season with salt and pepper.
   
10. Lay 1 fish fillet on the tomatoes and drizzle with Extra Virgin Olive Oil.
    
11. Fold up papillote (make sure it is air tight).
    
12. Repeat with remaining fillets.
    
13. On a grill pan, or comal on low heat, place the papillotes on vegetable side down and cook for 10-12 minutes, adding water for steam.
    
14. The package will puff up a little.

Scallion-Ginger Sauce

Ingredients:

1/2-cup ginger, peeled, 1/16 inch slices
2 cups scallions, chopped
1/2-cup celery, 1/16 inch slices
1/2-cup Extra Virgin Olive Oil
1 large or 2 small avocados, 1/4-inch dice
juice of 1 lime
salt and pepper to taste

Directions:

1. In a sautée pan lightly coated with oil, sautée the ginger, scallions and celery until soft, about 5 minutes.
   
2. Season and transfer to blender.
   
3. On high speed, blend and add the oil.
   
4. Check for flavor.

Plating: Place the papillotes on plates and slice open with one horizontal cut and two vertical cuts towards the ends. Spoon on scallion sauce and garnish with diced avocado and lime juice.

Beverage: Lime Kir Royale (juice of 1 lime per glass of sparkling wine). Use any cava or sparkling from Vouvray.

Copyright, Ming Tsai, 2001, All Rights Reserved