Recipe: Asian Fish in Parchment with Mushrooms and Broccoli
Description: Steaming an entire meal together in one parchment packet keeps the fish moist and tender, and locks in big, bold flavors.
Ingredients: [{"text": "1 c. long-grain white rice"}, {"text": "3 limes"}, {"text": "c. low-sodium soy sauce"}, {"text": "2 scallions"}, {"text": "1 bunch broccoli"}, {"text": "8 oz. shiitake mushrooms"}, {"text": "2 clove garlic"}, {"text": "1 piece ginger"}, {"text": "4 skinless white fish fillets"}]
Instructions: Heat oven to 425 degrees F. Cook the rice according to package directions. Grate 1 tablespoon of lime zest into a small bowl, then squeeze in 6 tablespoons of juice (about 2 limes). Stir in the soy sauce and half the scallions.
Tear off four 12-inch squares of parchment paper or aluminum foil and arrange on 2 baking sheets. Divide the broccoli, mushrooms, garlic, and ginger among the squares. Place the fish on top and drizzle with the lime juice mixture. Top each fillet with another square of parchment or foil.
Fold each edge up and over 3 times, then fold each corner under itself to create a seal that will remain intact while packet is in the oven. Bake for 15 minutes.
Transfer the packets to plates. Gently lift the top piece of parchment. Using a paring knife or scissors, cut an X in the center. Fold back the triangles, gently tearing open the paper (be careful of the steam). Top with the remaining scallions and serve with the rice.
