Asian-Style Halibut in Parchment

Asian-Style Halibut in Parchment
John Kernick
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Serves 4
preparation
25
minutes
cooking
40
minutes

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 gingerroot

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.
  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.
  3. In a small bowl, combine the soy sauce, vinegar, oil, and ginger. Spoon the mixture evenly over the halibut.
  4. Top each fillet with another square of parchment or foil and fold the edges over several times to seal. Bake for 15 minutes.
  5. Transfer each packet to a plate. Serve with a knife to slit open the package. Be careful of the steam that will escape.
Kate Merker
November 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 23 %
  • Fat 6 g
  • Sat Fat 1 g
  • Cholesterol 54 mg
  • Sodium 524 mg
  • Carbohydrate 5 g
  • Fiber 1 g
  • Sugar 4 g
  • Protein 38 g
What does this mean? See Nutrition 101.

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