Very easy to make and easy clean-up. I've made this a few times and varied the ingredients a bit with success. I would suggest seasoning the fish as you normally would with salt and pepper beforehand. The vegetables soaked up a lot of the flavor.
Asian-Style Halibut in Parchment
Photo: John Kernick
Yield: Makes 4 servings
More From Real Simple
Other: 15 Minutes
Amount per serving
- Calories: 231
- Calories from fat: 23%
- Fat: 6g
- Saturated fat: 1g
- Cholesterol: 54mg
- Sodium: 524mg
- Carbohydrate: 5g
- Fiber: 1g
- Sugars: 4g
- Protein: 38g
- 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
- 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.
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