My 20 year old daughter is growing up before my eyes and isn’t home that much for dinner, especially on a Saturday night when her boyfriend wins out over family dinner time (surprise, surprise). So, it was a nice romantic dinner night for Mark & myself. I decided to make something a little special for us to enjoy together. This is what I came up with. I served it with roasted potatoes and a nice glass of Sauvignon Blanc.
Oh, and with the lights dimmed and a little candle light.
Chilean Sea Bass in parchment with Garlic-Ginger Sauce (for 2)
2 fillets (Sea Bass, Tilapia, Mahi Mahi or your fav white fish)
5 Shitake Mushrooms, sliced thinly
5 button Mushrooms, sliced thinly
1 large Shallot, sliced thinly
2 garlic cloves, minced
1 Tbs grated fresh ginger
3 Tbs honey
2 Tbs Tamari (or soy sauce)
2 Tbs Rice Vinegar
Preheat oven to 375. Sprinkle the fillet with salt & pepper to taste. Take 2 large squares of parchment paper, fold in each half and place a fillet just to the Right of the fold. Pile the mushroom mixture on top of the fillet and pour 1/2 of the sauce over top. Fold up the parchment into a packet and place packets on a baking sheet. Bake 14-16 minutes.