Steamed Fish with Asian Chilli Sauce
|Orange juice||2 Tablespoon|
|Chili garlic sauce||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Salmon fillets/Halibut / cod fillets||24 Ounce, skinned (4 Pieces, 6 Ounce Each)|
|Thin asparagus||1 Pound, cut into 2" pieces|
|Yellow summer squash||1 Medium, cut into thin diagonal slices|
|Scallions||6 , cut into thin diagonal slices|
Preheat the oven to 425°F.
Tear off4 pieces of parchment paper or foil, 16" X 12" each.
In a cup, combine the orange juice, chili sauce, and soy sauce.
Fold each piece of paper or foil crosswise like a book, then open up.
Coat one half of each sheet with olive-oil cooking spray.
Place a piece of fish on the sprayed halves and spoon 1 1/2 teaspoons of the chili sauce mixture over each fillet.
Top the fish with some asparagus, squash, and scallions.
Spoon another 1 1/2 teaspoons chili sauce mixture over the vegetables in each packet and fold the other side of the paper or foil over the fish.
Crimp the edges tightly to seal.
Place the fish packets on a jelly-roll pan.