Robalo en Papillote with Local Vegetables and Scallion-Ginger Sauce Recipe

Name: Robalo en Papillote with Local Vegetables and Scallion-Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup 1/16-inch thick sliced peeled ginger; 2 cups chopped scallions,; 1/2 cup 1/16-inch thick sliced celery; 1/2 cup extra-virgin olive oil; Salt and freshly ground black pepper; 4 (6 ounce) fillets robalo (red snapper or grouper), skin off; Salt and freshly ground black pepper; 4 cloves garlic, sliced 1/16-inch thick; 2 onions, sliced 1/4-inch thick; 1 large zucchini, diced into 1/4-inch cubes; 2 cups fresh corn kernels; 1 tablespoon naturally brewed soy sauce; 2 teaspoons dried Mexican oregano; 2 large Roma tomatoes, sliced 1/4-inch thick; Extra-virgin olive oil, to cook; 1 large or 2 small avocados, cut into 1/4-inch dice; Lime wedges, for garnish

Servings: persons

1/2 cup 1/16-inch thick sliced peeled ginger
2 cups chopped scallions,
1/2 cup 1/16-inch thick sliced celery
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 (6 ounce) fillets robalo (red snapper or grouper), skin off
Salt and freshly ground black pepper
4 cloves garlic, sliced 1/16-inch thick
2 onions, sliced 1/4-inch thick
1 large zucchini, diced into 1/4-inch cubes
2 cups fresh corn kernels
1 tablespoon naturally brewed soy sauce
2 teaspoons dried Mexican oregano
2 large Roma tomatoes, sliced 1/4-inch thick
Extra-virgin olive oil, to cook
1 large or 2 small avocados, cut into 1/4-inch dice
Lime wedges, for garnish

1
Scallion Ginger Sauce: In a saute pan lightly coated with oil, saute the ginger, scallions and celery until soft, about 5 minutes.
2
Season and transfer to a blender.
3
On high speed, blend and add the oil.
4
Check for flavor.
5
In a large pan on high heat, coat with oil.
6
Season the fillets on both sides and sear both sides until brown, but still raw in center, 3 to 4 minutes, per side.
7
Set aside.
8
In the same hot pan, add the garlic and onions and cook until brown, about 3 to 4 minutes.
9
Add the zucchini and corn, and cook for 3 to 4 minutes.
10
Check for seasoning.
11
Add the soy and oregano, check for flavor.
12
Let cool.
13
On a 18 by 18-inch sheet of foil, place a mound of the vegetables in the middle.
14
Top with tomato slices and season with salt and pepper.
15
Lay 1 fish fillet on the tomatoes and drizzle with extra-virgin olive oil.
16
Fold up papillote, making sure it is airtight.
17
On a grill pan, or comal on low heat, place the papillotes on vegetable side down and cook for 10 to 12 minutes, adding water for steam.
18
The package will puff up a little.
19
Plating: Place the papillotes on plates and slice open with one horizontal cut and 2 vertical cuts towards the ends.
20
Spoon on scallion sauce.
21
Garnish with diced avocado and lime.
22
Beverage: Lime Kir Royale (Juice of 1 lime per glass of sparkling wine, any Cava or sparkling wine from Vouvray)

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup 1/16-inch thick sliced peeled ginger, 2 cups chopped scallions,, 1/2 cup 1/16-inch thick sliced celery, 1/2 cup extra-virgin olive oil, and more.

Yes, Robalo en Papillote with Local Vegetables and Scallion-Ginger Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Robalo en Papillote with Local Vegetables and Scallion-Ginger Sauce

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