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Asian-Style Halibut in Parchment

Asian-Style Halibut in Parchment
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Serves 4| Hands-On Time: | Total Time:



  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.
By December, 2006

Nutritional Information

  • Per Serving
  • Calories 231Calories From Fat 23%
  • Fat 6g
  • Sat Fat 1g
  • Cholesterol 54mg
  • Sodium 524mg
  • Carbohydrate 5g
  • Fiber 1g
  • Sugar 4g
  • Protein 38g
What does this mean? See Nutrition 101 .

Quick Tip

Coconut Milk
Upgrade this dish by adding creamy coconut rice. Cook 1 cup white rice according to the package directions but replace 1 cup of water with one 14-ounce can of coconut milk.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.