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Recipe
Origami Butterfish
Ingredients (10 servings)
Melted Leeks6 leeks (15 oz), sliced
6 shallots (6 oz), sliced
12 cloves garlic (2 oz), chopped
¾ cup unsalted butter
Salt and pepper
Sweat leeks, shallots and garlic in butter until soft. Season with salt and pepper.
Ponzu Sauce
1 cup Kikkoman Ponzu Citrus Seasoned Dressing
1 cup grapefruit juice
2 Tbsp butter
Zest of ¼ grapefruit
Salt and pepper
Combine ponzu dressing, grapefruit juice, butter and grapefruit zest; simmer for 5 minutes. Season with salt and pepper.
Soy Butter
1 cup unsalted butter, softened
12 Tbsp Kikkoman Tamari Soy Sauce
Blend butter and soy sauce until completely combined.
Origami Butterfish
10 parchment boxes
Canola oil
Melted Leeks
5 oz fennel, thinly sliced
5 oz red bell pepper strips, thinly sliced
5 oz orange bell pepper strips, thinly sliced
3 oz taro root, matchsticks, blanched
10 oz grapefruit segments
10 (4 ½-oz) butterfish filets
Salt and pepper
Grapefruit zest strings
10 tsp Soy Butter
10 oz Ponzu Sauce
Instructions
Brush inside the bottoms of parchment boxes with oil. Spread the leek mixture over the bottom of the boxes. Layer the fennel, red and orange peppers, taro root and grapefruit segments on top of the leek mixture. Place the fish on top of the veggies, season with salt and pepper. Sprinkle grapefruit zest strings on top of fish and top with the soy butter. Spoon ponzu sauce over fish and vegetables.Place lids on boxes. Bake at 350°F for 10-12 minutes.
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