Recipe courtesy of David Rosengarten

Papillote of Kumu with Basil, Seaweed and Shiitake Mushrooms

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  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: Suggested drink: Selaks Sauvig
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5 tablespoons olive oil

1 cup very thinly sliced Maui, or another sweet, onion

2 ounces fresh Shiitake mushrooms, stemmed and thinly sliced

4 large sheets parchment paper

1 1/2 pounds kumu fillets (or red snapper with skin) cut into 1-inch pieces

1 cup ogo (Hawaiian seaweed)

12 fresh basil leaves, julienned

1/4 cup dry white wine

4 teaspoons fresh lemon juice


  1. 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 1/4 of the fish on 1/2 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.
  2. 4 servings