Asian-Style Halibut in Parchment

Asian-Style Halibut in Parchment Recipe
Photo: John Kernick

Recipe from

Real Simple

Recipe Time

Prep: 25 Minutes
Other: 15 Minutes

Nutritional Information

Calories 231
Caloriesfromfat 23 %
Fat 6 g
Satfat 1 g
Cholesterol 54 mg
Sodium 524 mg
Carbohydrate 5 g
Fiber 1 g
Sugars 4 g
Protein 38 g

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

Preparation

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 a halibut fillet on each mound of vegetables and sprinkle with the black pepper. 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 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.

Tip: This beautiful meal works just as well with other types of seafood. Next time, try cod, salmon, sea scallops, or peeled and deveined shrimp.

Note:

Kate Merker,

December 2006
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