I made this using frozen spinach because I had no bok choy. (I thawed the spinach first and squeezed most of the water out before using.) I also added some julienned carrots since I had only half a red pepper. For two people, I used only 12 oz of halibut but kept all other amounts the same. I put everything in a a ZipLoc steamer bag and nuked it for 12 min (probably a little too long- will do 10 min next time) and then served it over rice. It was delicious, easy, and healthy. I will definitely make this many more times, varying the vegetables and probably using tilapia instead of halibut because halibut is so expensive.
Asian-Style Halibut in Parchment
Comments and Reviews 1-2 of 2
LaurenM67 Posted: 06/20/10
jessiee223 Posted: 08/05/12
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.