Asian-Style Halibut in Parchment

0612asian-halibut-2
Photo by John Kernick
Asian-Style Halibut in Parchment 3.8 263 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 231 calories
    • Calories 23 calories from fat
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 54 mg
    • Sodium 524 mg
    • Protein 38 g
    • Carbohydrate 5 g
    • Sugar 4 g
    • Fiber 1 g

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 the halibut fillets on top, sprinkle with black pepper, and 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 each fillet with another square 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 open the package. Be careful of the steam that will escape.

Ingredients

  1. Check 1 small head bok choy, thickly sliced, or 4 baby bok choy, ends trimmed
  2. Check 1 red bell pepper, thinly sliced lengthwise
  3. Check 4 6-ounce halibut fillets
  4. Check 1/2 teaspoon black pepper
  5. Check 3 scallions (white and green parts), thinly sliced on a diagonal
  6. Check zest from 1/2 orange, cut into matchstick-size strips
  7. Check 3 tablespoons low-sodium soy sauce
  8. Check 1 1/2 teaspoons rice vinegar
  9. Check 1 1/2 teaspoons sesame oil
  10. Check 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.