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Asian-Style Halibut in Parchment

Photo: John Kernick
Prep time 25 mins
Other time 15 mins
Yield Makes 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

Nutrition 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

How to Make It

  1. 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.