Ginger and Orange-scented Salmon Parcels with Coriander Butter

Mix the butter and coriander and roll it into a log. Wrap the log in plastic wrap and chill in the refrigerator.
Preheat the oven to 400°F (200°C) or preheat barbecue to medium-high.
In the small bowl, combine the lime juice, oil, sugar and chipotle pepper and stir until the sugar has dissolved.
Cut 4 x 12-in. (4 x 30-cm) squares of foil and parchment paper. Place parchment square on foil one.
Place the fish in center of  parchment paper, and smear the surface with the lime juice mixture. Top with orange zest, ginger and lime slices.
Fold up and seal bundles.
In an ovenproof dish, place the bundles and bake, or grill bundles directly on the barbecue for 10-12 minutes until the fish flakes easily when tested with a fork.
To serve, place the bundles on individual servings plates, and serve with slices of coriander butter and steamed rice and green vegetables.
If properly sealed, bundles swell up like balloons. If not, they stay flat because some steam escapes, and the fish is more likely to be dry.