Asian-Style Halibut in Parchment |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 small head bok choy, thickly sliced, or 4 baby bok choy, ends trimmed |
1 red bell pepper, thinly sliced lengthwise |
4 6-ounce halibut fillets |
1/2 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 1/2 teaspoons rice vinegar |
1 1/2 teaspoons sesame oil |
2 teaspoons grated ginger root |
Directions:
1. Heat oven to 400° F. Tear off four 15-inch squares of parchment paper or aluminum foil and arrange on 2 baking sheets. Divide the bok choy and bell pepper evenly among the squares. Place a halibut fillet on each mound of vegetables and sprinkle with the black pepper. Top with the scallions and zest. In a small bowl, combine the soy sauce, vinegar, oil, and ginger. Spoon the mixture evenly over the halibut. Top with 4 more squares of parchment or foil and fold the edges over several times to seal. Bake for 15 minutes. Transfer each packet to a plate. Serve with a knife to slit the package open, and be careful of the steam that will escape.Tip: This beautiful meal works just as well with other types of seafood. Next time, try cod, salmon, sea scallops, or peeled and deveined shrimp.
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