Harry's Famous Fish Fry

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Ingredients

4 cups cooked rice		Parchment paper or aluminum foil
about 2 pounds fresh fish fillets, such as filet of sole, whitefish, or salmon filets		1 (14.5-ounce) can chicken broth, for Harry's Secret Sauce
3 or 4 green onions, sliced, including green parts		1/2 cup dry white wine, for Harry's Secret Sauce
5-7 fresh mushrooms		1/4 cup cornstarch, mixed with 1/4 cup cold water, for Harry's Secret Sauce
2 medium zucchini		2 tablespoons grated Swiss cheese, for Harry's Secret Sauce
1/4 cup Lemon juice		2 tablespoons grated parmesan cheese, for Harry's Secret Sauce
2 cups Harry's Secret Sauce, cooled slightly

Total:

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1
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.
2
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.

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