Yield: 2 portions

Sauce Ingredients:

Red Pepper Celery Syrup:
2 red bell peppers, cored, seeded and roughly chopped
1 spear celery, washed
fresh cracked black pepper to taste

Yellow Pepper Corn Syrup:
1 ear corn, shucked and kernels removed from the cob
2 yellow bell peppers, cored, seeded and roughly chopped
fresh cracked black pepper to taste

Fish Ingredients:
(2) 8 ounce filets fresh Pacific or Alaskan halibut approximately ¾ inch thick (can also substitute snapper, sole or cod)
10 asparagus tips - sliced in half, lengthwise
½ medium carrot - finely sliced (julienne)
10 mushrooms - julienne cut
1 yellow bell pepper - julienne cut
1 ounce fresh herbs of choice, leaves only
juice of ½ lemon
1 ounce white wine of choice
fresh cracked black pepper to taste
2 pieces aluminum foil (approximately 10 x 15 inches)

Complex Carbohydrate:
½ pound new potatoes, washed and cut into slices
cracked black pepper to taste

Method:

1. Sauces: Juice corn kernels and yellow peppers set aside. Add both juices to separate saucepans and reduce by ¾ (simmering slowly to reduce volume thereby increasing flavor.) It is very important to continuously stir sauce to prevent burning. While sauces are cooking, prepare the fish. These sauces should be thick enough to coat the back of a spoon (nape.) Season sauces with fresh cracked black pepper.
2. Fish: Preheat oven to 450 degrees. Fold and open both pieces of foil in half like books. Mix all vegetables together. Place half of the vegetables on bottom halves of foil touching the seam. Top with fish making sure filets are parallel to the seam. Now top with other half of vegetables. Essentially you are creating a fish and vegetable sandwich. Sprinkle with white wine. Fold foils over like books, covering all ingredients. Crimp and turn in edges of foils completely around to ensure proper staming. You are creating your own homemade aluminum foil steamer. It basically looks like a partially expanded jiffy pop. Bake for 12 to 16 minutes, depending upon thickness of fish.
3. Potatoes: Boil new potatoes until fully cooked. Mash with forks and season with cracked black pepper.
4. To Plate: Pour sauces on plates. Sauces should be bright red and bright yellow and bursting with flavors and natural sugars. Serve by cutting open the foil and removing fish and vegetables. When making the initial insertion, the steam fills the dining area with mouthwatering aromas. This makes quite an impressive display tableside, especially for guests.

Nutritional Value Per Portion —
Calories: 588 Protein: 61.3g Carbohydrates: 46.1g Fat: 8.1g