Name: Asian-Style Halibut In Parchment
Yield: 4 servings
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

Servings: 4 persons

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

1
Heat oven to 400u00b0 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.
2
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.
3
This beautiful meal works just as well with other types of seafood. Next time, try cod, salmon, sea scallops, or peeled and deveined shrimp.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Asian-Style Halibut In Parchment

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