Asian-Style Halibut in Parchment
Hands-On:25 mins Total:40 mins Yield:Serves 4
1 small head bok choy, thickly sliced, or 4 baby bok choy, ends trimmed
1 red bell pepper, thinly sliced lengthwise
4 6-ounces halibut fillets
½ teaspoon black pepper
3 scallions (white and green parts), thinly sliced on a diagonal
zest from 1/2 orange, cut into matchstick-size strips
3 tablespoons low-sodium soy sauce
1 ½ teaspoons rice vinegar
1 ½ teaspoons sesame oil
2 teaspoons grated gingerroot
Directions
Instructions Checklist
Step 1
Heat oven to 400° F. Tear off four 15-inch squares of parchment paper or aluminum foil and arrange on 2 baking sheets.
Step 2
Divide the bok choy and bell pepper evenly among the squares, place the halibut fillets on top, sprinkle with black pepper, and top with the scallions and zest.
Step 3
In a small bowl, combine the soy sauce, vinegar, oil, and ginger. Spoon the mixture evenly over the halibut.
Step 4
Top each fillet with another square of parchment or foil and fold the edges over several times to seal. Bake for 15 minutes.
Step 5
Transfer each packet to a plate. Serve with a knife to slit open the package. Be careful of the steam that will escape.
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