Chilean Seabass/Seafood Packet

After a long day or even a short day, I relax by pouring a glass of red wine, and cooking a fantastic meal. Last night, I made Chilean Sea Bass Seafood packets. It's a recipe that I tweaked from one found on www.Chow.com. If you're interested in trying it out, here the recipe:

 The packet before it's put in the oven ~~>

 This will make one (1) packet:

      INGREDIENTS

• 1 TBS butter
• 1 teaspoon minced garlic
• 1/4 cup dry white wine
• 2 tablespoons of Adobe Complete seasoning
• 1/4 medium-size sweet onion, sliced very thinly
• 1/3 cup grape tomatoes, halved
• 2 tsp basil, finely chopped
• 2 3-inch matchsticks of ginger
• 2 jumbo scallops
• 1 2.5-inch cubes of Chilean sea bass
• 2 mussels and 4 clams per packet
  
  
  INSTRUCTIONS

1. Preheat oven to 500º with jelly-roll sheet pan inside. Line pan with aluminum foil
2. In microwave, cook butter, garlic, and seasoning for one minute, then add white wine and basil to mixture.
3. In the center of a large sheet of parchment paper, place one layer of onions in approximately an 8” x 5” area.
4. Place scallops and sea bass lengthwise on top of onions.
5. Place ginger sticks next to fish then line two sides with 2 clams per side and the other with 1 mussel per side.
6. Top with tomatoes, pour garlic/butter/basil/wine mix over all. Should be about 1/4 cup or a little more.
7. Close packets by folding parchment across center till tight, and then completely, by folding sides towards center. Place on preheated sheet pan and bake for 10-13 minutes.

 
<~~ The finished product!


I served my sea bass seafood packet with mashed potatoes and broccoli.  Myc loved it and he's pretty hard to please.


Seafood tip: If your clams or mussels don't open after cooking, don't eat them!