Serves 2

I'm a salmon fan. I like it poached, grilled, broiled, and smoked — any way really. No matter what variety you buy, they all seem to share that slightly sweet flavor that I haven't found in any other fish.

Roasted Southeast Asian Fish

¼ cup chopped green onion

3 cloves garlic

4 thin slices of gingerroot

4 small fresh red chilies, seeded, 2 left whole and 2 julienned

Zest of 1 lime

1 teaspoon salt

4 (8-ounce) fish fillets (salmon or mackerel are good choices)

4 (12-inch-square) pieces of aluminum foil

12 fresh cilantro sprigs

8 thin lime slices, cut in half

  1. In a food processor, combine the green onions, garlic, gingerroot, the 2 seeded whole chilies, the lime zest, and salt.
  2. Preheat the oven to 450 degrees.
  3. Rinse the fish under cold water and pat dry. Place each fillet in the center of a piece of foil. Rub generously with the green onion paste. Top with the cilantro leaves, lime slices, and julienned chilies. Wrap the fish in the foil.
  4. Place the fish on a baking sheet and roast for approximately 10 minutes per inch of thickness.
  5. To serve, place unopened packets on each plate. Let guests unwrap.

illustration Roasting Meat

Roasting or grilling meats, poultry, and fish in aluminum foil is a terrific way to seal in juices and flavor. It makes additional fat unnecessary, and — maybe best of all — it makes cleanup a breeze. Give it a try and you may never go back!