Like the recipe below, this is from "Moosewood Restaurant New Classics", a predominantly veggie book which is just super. Feeling poor, I made it with Tilapia. It goes perfectly with the vegetables below.
Serves 4; preparation 35 mins; baking 20 mins
1/4 cup veg oil
1/2 cup lime juice
1 to 2 tsp chinese chili paste
3 tbsp brown sugar
1/2 tsp salt
2 cups thinl sliced zuchhini / yellow squash
2 cups peeled & thinly sliced carrots
1 1/2 lbs sea scallops or tilapia
2 cups thinly sliced red bell peppers
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1 cup mung bean sprouts (optional)
1. Preheat oven to 450. For each fillet, fold a 12 x 24 inch sheet of aluminum foil in half to make a double thick 12 inch square. If you can find banana skins, this would be even better for the packets.
2. Mix together oil, lime juice, chili paste, brown sugar and salt.
3. Place 1/4 of the zucchini and carrots in the center of each foil square and drizzle a little sauce.
4. Lay 1/4 of the scallops / tilapia, top with bell peppers, and pour remaining sauce over.
5. Mix together herbs and sprinkle half of it over the packets, and reserve the rest.
6. Fold each foil square into an airtight packet, crimp the edges shut, and place on an unoiled baking sheet with sides to catch any drips.
7. Bake for 20 minutes, or until the scallops are opaque and tender. Careful opening the packets, as steam will be released.
8. Serve with the rest of the herbs, and serve mung sprouts on top if you like. ( I don't.)