Brown-Bagged Halibut with Papaya Salsa Recipe

Name: Brown-Bagged Halibut with Papaya Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 4 standard issue lunch-size brown paper bags; 4 (6-ounce) halibut fillets; Salt and pepper; 2 tablespoons soy sauce; 2 tablespoons freshly squeezed lime juice; 3 tablespoons freshly grated ginger; 2 ripe papayas, skinned, seeded, then diced into 1/4-inch cubes. If papayas are unavailable, replace with a mango.; 4 scallions, trimmed then diced; 1/2 cup lightly packed cilantro leaves, chopped; 4 tablespoons freshly squeezed lime juice; 4 tablespoons red bell pepper or red cabbage (for color), finely chopped; 2 jalapeno chilies, seeds and membranes removed, minced

Servings: persons

4 tablespoons olive oil
4 standard issue lunch-size brown paper bags
4 (6-ounce) halibut fillets
Salt and pepper
2 tablespoons soy sauce
2 tablespoons freshly squeezed lime juice
3 tablespoons freshly grated ginger
2 ripe papayas, skinned, seeded, then diced into 1/4-inch cubes. If papayas are unavailable, replace with a mango.
4 scallions, trimmed then diced
1/2 cup lightly packed cilantro leaves, chopped
4 tablespoons freshly squeezed lime juice
4 tablespoons red bell pepper or red cabbage (for color), finely chopped
2 jalapeno chilies, seeds and membranes removed, minced

1
Preheat oven to 425 degrees F.
2
Drizzle 1 tablespoon of olive oil over the outside of each bag and rub it with your hand until all surfaces of the bag have absorbed the oil.
3
Rinse fillets, then pat dry.
4
Season both sides with salt and pepper.
5
In a small bowl, mix soy sauce, lime juice, and ginger.
6
Set bags on their broad side and place one fillet flat inside each bag.
7
Then, using a tablespoon, reach into the bag and spoon one quarter of the soy-lime-ginger mixture over each of the fillets.
8
Force excess air from the bags, roll up the open ends and tightly crimp to seal shut.
9
Bake on a cookie sheet for 10 minutes.
10
Combine all salsa ingredients in a bowl and mix thoroughly with a fork.
11
To serve, tear a small slit in the bags, peel back the paper just enough to expose the fish, then spoon Papaya Salsa overtop of bag.
12
Serve immediately.
13
Recommended beverage: Viognier (white)

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons olive oil, 4 standard issue lunch-size brown paper bags, 4 (6-ounce) halibut fillets, Salt and pepper, and more.

Yes, Brown-Bagged Halibut with Papaya Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Brown-Bagged Halibut with Papaya Salsa

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