Papillote of kumu with basil, seaweed and shiitake mushrooms

4 servings

Ingredients

Quantity Ingredient
5 tablespoons Olive oil
1 cup Very thinly sliced Maui
(or another sweet onion)
2 ounces Fresh Shiitake mushrooms; stemmed, and
Thinly sliced
4 larges Parchment paper sheets
1½ pounds Kumu fillets; cut into 1\" pieces
(or substitute red snapper with skin)
1 cup Ogo; (Hawaiian seaweed)
12 Fresh basil leaves; julienned
¼ cup Dry white wine
4 teaspoons Fresh lemon juice

Directions

Preheat oven to 450 degrees. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and mushrooms and saute until tender, about 10 minutes. Cool. Fold 1 large square of parchment paper in half. Cut out a large half heart so that when the paper is opened, the paper resembles a whole heart. Repeat with the remaining 3 pieces of parchment. Open up all of the parchment hearts on the work surface. Place ¼ of the fish on ½ of each parchment heart. Sprinkle the fish with the onion and mushroom mixture, ogo and basil, dividing evenly. Spoon the remaining 4 tablespoons of oil, wine and lemon juice over the fish, dividing evenly. Fold the opposite side of the heart over to cover the fish. Fold the top and bottom edges of the parchment together, crimping to seal the fish completely.

Arrange the packets on a baking sheet. Bake the packets until the fish is cooked through, about 10 minutes. Transfer the packets to plates. Using scissors, cut an opening in the parchment and serve. This recipe yields 4 servings.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G21 broadcast 04-14-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-19-1998

Suggested Wine: Selaks Sauvignon Blanc, 1996 Recipe by: David Rosengarten

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