Robalo en Papillote with Local Vegetables and Scallion-Ginger Sauce

• 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
• Salt and freshly ground black pepper
• 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

1. Scallion Ginger Sauce: In a saute pan lightly coated with oil, saute the ginger, scallions and celery until soft, about 5 minutes.
2. Season and transfer to a blender.
3. On high speed, blend and add the oil.
4. Check for flavor.
5. In a large pan on high heat, coat with oil.
6. Season the fillets on both sides and sear both sides until brown, but still raw in center, 3 to 4 minutes, per side.
7. Set aside.
8. In the same hot pan, add the garlic and onions and cook until brown, about 3 to 4 minutes.
9. Add the zucchini and corn, and cook for 3 to 4 minutes.
10. Check for seasoning.
11. Add the soy and oregano, check for flavor.
12. Let cool.
13. On a 18 by 18-inch sheet of foil, place a mound of the vegetables in the middle.
14. Top with tomato slices and season with salt and pepper.
15. Lay 1 fish fillet on the tomatoes and drizzle with extra-virgin olive oil.
16. Fold up papillote, making sure it is airtight.
17. 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.
18. The package will puff up a little.
19. Plating: Place the papillotes on plates and slice open with one horizontal cut and 2 vertical cuts towards the ends.
20. Spoon on scallion sauce.
21. Garnish with diced avocado and lime.
22. Beverage: Lime Kir Royale (Juice of 1 lime per glass of sparkling wine, any Cava or sparkling wine from Vouvray)

ginger, scallions, celery, extravirgin olive oil, salt, grouper, salt, garlic, onions, zucchini, corn kernels, soy sauce, oregano, tomatoes, extravirgin olive oil, avocados, lime wedges

Taken from www.foodnetwork.com/recipes/robalo-en-papillote-with-local-vegetables-and-scallion-ginger-sauce-recipe.html (may not work)