Ingredients

• 1/2 cup 1/16-inch thick sliced peeled ginger
• 2 cups chopped scallions,
• 1/2 cup 1/16-inch thick sliced celery
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 4 (6 ounce) fillets robalo (red snapper or grouper), skin off
• 4 cloves garlic, sliced 1/16-inch thick
• 2 onions, sliced 1/4-inch thick
• 1 large zucchini, diced into 1/4-inch cubes
• 2 cups fresh corn kernels
• 1 tablespoon naturally brewed soy sauce
• 2 teaspoons dried Mexican oregano
• 2 large Roma tomatoes, sliced 1/4-inch thick
• Extra-virgin olive oil, to cook
• 1 large or 2 small avocados, cut into 1/4-inch dice
• Lime wedges, for garnish

Instructions

1. Scallion Ginger Sauce: In a saute pan lightly coated with oil, saute the ginger, scallions and celery until soft, about 5 minutes. Season and transfer to a blender. On high speed, blend and add the oil. Check for flavor.
2. In a large pan on high heat, coat with oil. Season the fillets on both sides and sear both sides until brown, but still raw in center, 3 to 4 minutes, per side. Set aside.
3. In the same hot pan, add the garlic and onions and cook until brown, about 3 to 4 minutes. Add the zucchini and corn, and cook for 3 to 4 minutes. Check for seasoning. Add the soy and oregano, check for flavor. Let cool. On a 18 by 18-inch sheet of foil, place a mound of the vegetables in the middle. Top with tomato slices and season with salt and pepper.
4. Lay 1 fish fillet on the tomatoes and drizzle with extra-virgin olive oil. Fold up papillote, making sure it is airtight. On a grill pan, or comal on low heat, place the papillotes on vegetable side down and cook for 10 to 12 minutes, adding water for steam. The package will puff up a little.
5. Plating: Place the papillotes on plates and slice open with one horizontal cut and 2 vertical cuts towards the ends. Spoon on scallion sauce. Garnish with diced avocado and lime.
6. Beverage: Lime Kir Royale (Juice of 1 lime per glass of sparkling wine, any Cava or sparkling wine from Vouvray)