Fish seems to be the best meal when you are in a hurry - either before or after dinner. This one has a little more invested in the prep time, but virtually no clean up. It isn't the best dish ever, but it is very serviceable and goes with whatever is on hand.
Packet-steamed ginger fish
2 tb chopped cilantro
2 cloves garlic, chopped
1 tb grated fresh ginger
2 ts citrus zest
1 tb minced onion
1/2 ts kosher salt
1/2 ts coarse pepper
4 squares of aluminum foil
4 fillets firm white fish (snapper, cod, grouper)
2 tb lemon juice
2 tb olive or sesame oil
1 ts tamari
1 ts balsamic vinegar
Combine first 7 ingredients (cilantro through pepper) in a small bowl. Lay out the foil. Place 1/8 the cilantro mixture on each square, place a fillet on each, and top with the remaining cilantro mixture. Whish together the next 4 ingredients (lemon juice through vinegar) and drizzle 1 tablespoon on top of each fillet. Fold over the foil to seal the packets and place on a rimmed baking tray. Bake at 425 for 30 min. When fish is cooked through, remove tray from oven and open packets. Scoop fish off foil with a spatula, leaving bottom layer of cilantro mixture and accumulated juices in packet.
