- 50g butter
- 1 onion, diced
- 1 tspn fresh ginger, grated
- 1 clove garlic, crushed
- 1 orange, zest and juice
- 100g Japanese breadcrumbs
- 15mls orange liqueur
- ¼ cup Italian parsley, chopped
- salt and freshly ground pepper to taste
- 2 tbspn water
- 4 x 120g white fish fillets (eg butterfish, blue cod, gurnard)
- 1 orange, sliced
- extra virgin olive oil for drizzling
- Preheat barbecue grill (or preheat oven to 180 degrees).
- Lay out 4 sheets of baking paper and spray well with baking spray.
- To make the citrus stuffing, place a frying pan on a medium heat and add butter. Sauté onion until soft, then add ginger and garlic. When fragrant, add orange zest.
- Remove frying pan from the heat, and stir in breadcrumbs. Add orange juice, orange liqueur and parsley. Season with salt and pepper. Add a small amount of water if the mix is too dry.
- Lay fish fillets on the baking paper and place citrus stuffing over half of each fillet. Fold each fillet of fish back over itself to encase the stuffing.
- Place 2 slices of orange on top of each folded fillet and a drizzle of oil - this will form a light sauce. Season and fold the paper to enclose the stuffed fillets.
- Place on grill side of the barbecue on a medium heat (or place on oven tray) and cook for approximately 5 minutes on each side.
- Open parcels and serve.
An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.