"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Chilean Sea Bass cooked in foil, by Helen Mok, is from Helen Mok's Family Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Chilean Sea Bass Scallions (cut lengthwise in inch pieces) Ginger (cut lengthwise in 1 inch pieces) Soy Sauce Oil Salt and Pepper
Lay fish on a piece of heavy duty foil. Sprinkle with oil, salt, pepper, scallions and ginger. Create a tightly sealed packet with the foil and place on hot grill or 450 degree oven for 15 - 20 minutes until done. When done, open packet and sprinkle with some soy sauce then top with a few tablespoons of very hot oil to finish cooking process.
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