Shanghai Fish Packets
|Orange roughy fillets/Tilefish fillets||24 Ounce (Four 6 Ounce Each Pieces)|
|Mirin/Rhine wine||1⁄4 Cup (4 tbs)|
|Soy sauce||3 Tablespoon|
|Dark sesame oil||1 Tablespoon|
|Grated fresh ginger||1 1⁄2 Teaspoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Spinach leaves||10 Ounce, stemmed (1 Package)|
|Peanut oil/Vegetable oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
Prepare grill for direct cooking.
Place fillets in single layer in large shallow dish.
Combine mirin, soy sauce, sesame oil, ginger and red pepper flakes in small bowl; pour over fillets.
Cover; marinate in refrigerator while preparing spinach.
Heat peanut oil in large skillet over medium heat.
Add garlic; cook and stir 1 minute.
Add spinach; cook and stir about 3 minutes or until wilted.
Place spinach mixture in center of 4 (12-inch) squares of heavy-duty foil.
Remove fillet from marinade; reserve marinade.
Place 1 fillet over each mound of spinach.
Drizzle reserved marinade evenly over fish.
Bring 2 sides of foil up together over fish; fold down in a series of locked folds, allowing for heat circulation and expansion.
Fold short ends in; crimp closed to seal packets.
Place packets on grid.
Grill packets, on covered grill, over medium coals 15 to 18 minutes or until fish flakes easily when tested with fork.