Asian Infused Fish And Vegetables Recipes
ASIAN INFUSED FISH AND VEGETABLES
The Asian Infused Fish and Vegetables recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse snow peas and cut diagonally into pieces. Rinse carrots, peel and cut into thin sticks. Rinse scallions and cut white parts diagonally into thin rings. Cut green parts into fine strips. Mix vegetables together.
- Preheat oven to 180°C (approximately 350°F). Cut 4 pieces of parchment paper measuring about 30 x 30 cm (approximately 12 x 12 inches).
- Rinse cilantro and shake dry. Pluck off leaves and place in a bowl. Peel garlic and press into bowl. Mix well with curry paste and 2 tablespoons of oil. Season with salt and pepper.
- Rinse fish fillets and pat dry. Place in middle of parchment squares and brush with cilantro oil. Top with vegetables and drizzle remaining oil on top. Fold parchment paper over and secure with kitchen twine. Place parchment parcels on a baking sheet and cook for 25 minutes.
- Open parcels and serve sprinkled with red pepper flakes.
Nutrition Facts : Calories 211 kcal, Fat 11.07 g, SaturatedFat 1.62 g, Protein 19.04 g, Carbohydrate 8.94 g, Sugar 0 g, Cholesterol 51.3 mg
TIFFANY'S ASIAN-INFUSED SALMON PACKETS
Salmon fillets wrapped in individual foil packets are grilled in an Asian-inspired blend of teriyaki sauce, honey, fresh ginger, and sesame oil for a gourmet summer meal.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 4
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high or oven to 450 degrees F. Mix teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil and red pepper flakes in a small bowl; set aside.
- Place a sheet of Reynolds Wrap® Non-Stick Aluminum Foil on counter with non-stick (dull) side facing up. Place a salmon fillet and 1/4 of the vegetables in center of foil. Spoon 1 tablespoon teriyaki mixture over fillet.
- Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Reserve remaining teriyaki mixture to serve with salmon.
- Place packets on baking pan with 1-inch sides to transport to grill or bake in oven.
- Slide packets onto grill.
- Grill 8 to 10 minutes in covered grill - OR - BAKE 15 to 20 minutes or until salmon is desired doneness. If grilling, use tongs or oven mitts to slide hot packets back onto pan and transport. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Serve with hot cooked rice, drizzled with remaining teriyaki sauce if desired.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 33 g, Cholesterol 74.7 mg, Fat 12.7 g, Fiber 3.2 g, Protein 41.8 g, SaturatedFat 2.5 g, Sodium 1477.8 mg, Sugar 27.3 g
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