Instructions:
In nonstick pan, sauté shallots, garlic and lemongrass in peanut oil until shallots soften and begin to caramelize. Remove from heat; stir in 1/3 cup raisins and lime juice. Cool slightly.
Preheat oven to 400°F. Prepare 4 squares parchment paper, 12 inches each.
Season cod fillets with salt and pepper; brush both sides with chili sauce and place in center of parchment sheets. Divide and portion sambal onto fillets. Bring edges of parchment together to form packets and fold together to seal.
Transfer packets to baking sheet; bake 15 to 20 minutes, just until fish is opaque throughout. Serve cod topped with remaining raisins and star fruit slices.
All materials are courtesy of Alaska Seafood Marketing Institute and California Raisin Marketing Board.
This farm news was published in the May 17, 2006 issue of Farm World.
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