Mixed Grill in Foil

• 1 pound sea bass fillets or fillets of other white-fleshed fish, skin on or off as you wish
• Coarse salt
• 1/2 pound medium-sized shrimp
• 1/2 pound chicken thigh meat
• 8 large mushrooms
• 2 ounces butter
• 1 thinly sliced lemon
• 2 tablespoons sake
• Light soy sauce

1. Cut the fish fillets crosswise into portions approximately 4 ounces.
2. Salt them and set aside.
3. Shell and devein shrimp.
4. Leave tails attached.
5. Cut chicken into 1-inch or slightly larger pieces and score each a few times.
6. Clean mushrooms and slice.
7. Reserve stems for use in stocks or soups.
8. Preheat oven to 475 degrees or, if cooking over coals, make sure they are red hot with no flame.
9. Butter the centers of four 12-inch squares of aluminum foil.
10. In the center of each square, place a portion of fish fillet.
11. On top and around it arrange shrimp, chicken and mushroom slices.
12. Top with a pat of butter and a lemon slice.
13. Sprinkle the sake evenly over each portion.
14. Fold up into packets and crimp edges so each packet is tightly sealed.
15. Place packets on grill above coals and grill for 10 minutes.
16. Do not turn.
17. If using oven, bake for 15 to 20 minutes.
18. Serve hot on individual plates with light soy sauce.

bass, salt, shrimp, thigh meat, mushrooms, butter, lemon, sake, soy sauce

Taken from cooking.nytimes.com/recipes/5176 (may not work)