Ginger-Garlic Fish in Parchment

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I used this recipe as a "technique" when I saw the show.
I used Red Snapper and zucchini, summer squash, scallions, carrots, sweet peppers, lemon slices and garlic. For the sauce I used lemon juice, balsamic vinegar, white wine, and fresh herbs(parsley, basil, rosemary, thyme. It was delicious! The fish cooks perfectly!

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Everyone in my family loved this dish.I used Albacore in place of the bass and turned out amazing

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I LOVED IT! I used Salmon as it is my husband's favorite and it was wonderful. I served it on top of coconut rice.

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Love the concept. I used asparagus, crimini mushrooms, scallions and red bell pepper strips, with salmon, soy sauce, fresh lemon juice and evoo. Just delicious. My husband says I'm a gourmet chef. Haha. Thanks, Rachael, for making me look like one!

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Made this last night! I hardly ever log on to write a review..if you followed the recipe as described you can't go wrong! Full of flavor!! I only had tilapia on hand and it still came out delicious.... Next time I will omit the ginger as my husband is not a huge fan of it. I loved it as is....

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Made this recipe last night. Took one bite and threw it out in the trash. What a waste of food, money and time. Will never try this womans recipes again. YUCK!!!!

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To respond to ChicagoLarry's questions, you can certainly serve the fish in the parchment paper or you can remove it and plate it. If you do have a neat wrapping, I suggest cutting it open with scissors along the top and serving, parchment and all, on a plate for that rustic appeal. You just want to do whatever looks most appetizing to you. To your second question, you can prep the ingredients ahead of time, but would not put everything together too far in advance. Anytime you add acid to raw fish, it begins to "cook" the fish. So you could probably put it all together without the sauce an hour or so in advance and then add the sauce and close the packets up shortly before cooking. Others may have additional suggestions, but hope this helps.

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Help! Could someone please answer these questions for me?

(Since this is just questions, and I see no other way to ask it, I've rated the recipe the same as the average, so as not to unfairly skew the rating.

Two things aren't covered in this recipe or the video. Most importantly, I'd like to know how this is actually served. Do you eat the fish right out of the torn-open paper, or do you tear open the paper and empty the contents onto the plate, and throw the paper away, before eating? I'd like to know the proper way before serving to guests.

Second, can this be prepared hours ahead of time, without any problems, like the paper getting soaked? If not, this recipe would be fairly labor-intensive for trying to entertain guests at the same time.

Someone please respond here, or email me privately to: Larry at ChicagoLarry dot com.

Many thanks.

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In my opinion this was a really bad dish! I usually love all of RR recipes but this just didn't do it for me. It was almost too gingery for me and I adore ginger, the sauce was watery, and I really couldn't taste the mushrooms.

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Easy to make. Tastes like a hearty rice and protein dish that you would order at an Asian restaurant! I wanted to start eating less carbohydrates for dinner, and decided to attempt this recipe first! I didn't want for anything! Possibly the best dish I've tried. I used Mahi, and just regular soy sauce. Delish and easy, I'm in love!