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Photo: John Kernick Photo by: Photo: John Kernick

Asian-Style Halibut in Parchment

Real Simple DECEMBER 2006

  • Yield: Makes 4 servings
  • Prep time:25 Minutes
  • Other:15 Minutes

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.

Nutritional Information

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
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Asian-Style Halibut in Parchment recipe

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