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Preptime: 15 min.Cooktime: 15 min.
Carbs: 8g
Fat: 10g
Fiber: 2g
Protein: 41g
Satfat: 4g
Sodium: 1638mg
1/4 small, white cabbage, cored and separated into leaves
2 6-ounce halibut fillets, about 1-inchthick
freshly ground black pepper
6 shiitake mushrooms, stems removed
1 medium tomato, peeled, seeded and roughly chopped
1 tablespoon butter, plus a little extra
1/3 cup whole mint leaves
1/3 cup whole cilantro leaves
2 tablespoons Asian fish sauce
2 tablespoons lime juice
1 tablespoon canola oil
coarse salt
Directions:
1. Make a stack of 3 3-foot long pieces of aluminum foil. Position the short end facing you and butter it halfway up to the other end. Place all of the cabbage, fish, pepper, mushrooms and tomato. Cut the butter into bits and dot it over the pile, then scatter the mint, cilantro, fish sauce and lime juice over it.
2. Fold one short end onto the other, then the foil onto itself the long way. Crimp the edges as tightly as possible, by making 1- or 2-inch folds, one after the other, each sealing the other. The package must be very tightly sealed, but leave plenty of room for the fish.
3. Place a skillet large enough to fit the package over high heat. A minute later, add the oil, then pour out all but a thin film. Put the package directly on the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of escaping steam. Cook for 6 minutes from that point.
4. Remove the package from the heat, still taking care to avoid any escaping steam. Let rest 1 minute, then cut a slit along the length of the top with a knife. Use a knife and fork to open the package, then spoon the fish and vegetables onto a plate. Top with coarse salt and serve.
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