Oriental-Seasoned Fish Packets

2 large cloves garlic, peeled
1/4 cup vegetable oil
2 Tbsp. soy sauce
2 Tbsp. Oriental sesame oil
1 Tbsp. dark brown sugar
4 medium green onions with
green tops
1 large carrot, peeled
6 (6 oz.) thick fish fillets or steaks (such as scrod, salmon, halibut,
etc.)*

*Pieces of fish should be of equal thickness. In a food processor fitted
with a metal blade, drop garlic through feed tube while processor is
running and process until minced. Add vegetable oil, sesame oil, soy sauce
and sugar. Process for 20 seconds, scraping bowl once during processing.
Remove and reserve. Replace metal blade with a thin slicing blade. Green
onions and carrots should be cut in lengths the width of the feed tube.
Lay the cut green onions in the feed tube and slice into slivers. Replace
slicing disc with shredding blade. Lay cut carrots in feed tube and
process with firm pressure. Tear off 6 (12-inch) squares of aluminum foil.
Place one fish fillet or steak in the center of each square of foil.
Divide marinade among fish pieces and brush over fish. Measure fish at
thickest part to determine cooking time. Divide vegetables evenly among
fillets. Fold foil over fish, tightly sealing edges. Refrigerate for at
least 30 minutes or up to 8 hours. Fifteen minutes before baking, place
rack in center of oven and preheat to 500 degrees. Place fish packets on
baking sheet and bake in preheated oven. Allow 10 minutes baking time for
each inch of thickness of fish. (For example, if fish is 1 1/2 inches
thick, bake for 15 minutes.) When done, open packets carefully and serve
immediately. Makes 6 servings.


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