Harry’s Famous Fish Fry
4 cups cooked rice
About 2 pounds fresh fish fillets, such as filet of sole, whitefish, or salmon filets
3 or 4 green onions, sliced, including green parts
5 to 7 fresh mushrooms
2 medium zucchini
¼ cup of Lemon juice
2 cups sauce, cooled slightly
Parchment paper or aluminum foil
Harry’s Secret Sauce
1 (14.5-ounce) can chicken broth
1/2 cup dry white wine
1/4 cup cornstarch, mixed with 1/4 cup cold water
2 tablespoon grated Swiss cheese
2 tablespoons grated parmesan cheese
HARD
Directions: In a medium-sized saucepan, heat chicken broth and wine over high heat, stirring in approximately half of the cornstarch mixture. While continuing to stir, cook the mixture until it thickens; reduce heat to low and then add the seasonings. Let cool slightly before assembling the fish packets.
The assembly of the packets starts with four 18- by 15-inch sheets of parchment (or aluminum foil). Fold each sheet in half to make 9- by 15-inch pouch. Place one-fourth of each of the ingredients—rice, green onion, mushrooms, fish, other veggies, lemon juice, and Harry’s secret sauce—into each pouch. Seal and place packets on a baking sheet in a 425° oven for 20 minutes.
