Recipe - Papillote Of Kumu With Basil Seaweed And Shiitake Mushrooms

5 tablespoon Olive oil
1 cup Very thinly cut or sliced up Maui
(or another sweet onion)
2 ounce Fresh Shiitake mushrooms;
stemmed, and
Thinly cut or sliced up
4 lg Parchment paper sheets
1 One half pound Kumu fillets; cut into 1"
pieces
(or substitute red snapper
with skin)
1 cup Ogo; (Hawaiian seaweed)
12 Fresh basil leaves;
julienned
One fourth cup Dry white wine
4 teaspoon Fresh lemon juice

Preheat oven to 450 degrees. Heat 1 tablespoon of oil in a large skillet
over medium heat. Add the onion and mushrooms and saute until tender, about
10 minutes. Cool. Fold 1 large square of parchment paper in half. Cut out a
large half heart so that when the paper is opened, the paper resembles a
whole heart. Repeat with the remaining 3 pieces of parchment. Open up all
of the parchment hearts on the work surface. Place One fourth of the fish on 1/2
of each parchment heart. Sprinkle the fish with the onion and mushroom
mixture, ogo and basil, dividing evenly. Spoon the remaining 4 tablespoons
of oil, wine and lemon juice over the fish, dividing evenly. Fold the
opposite side of the heart over to cover the fish. Fold the top and bottom
edges of the parchment together, crimping to seal the fish completely.
Arrange the packets on a baking sheet. Bake the packets until the fish is
cooked through, about 10 minutes. Transfer the packets to plates. Using
scissors, cut an opening in the parchment and serve. This recipe yields 4