Asian-style halibut in parchment

  • Time 15 minutes
  • Yield Serves 4


    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
    3 tablespoons low-sodium soy sauce
    3 tablespoons rice vinegar
    2 tablespoons sesame oil
    1 tablespoon grated ginger root
    Cooked brown rice


    Heat oven to 400° F.
    Prepare four 15-inch squares of parchment paper or aluminum foil and arrange on 2 baking sheets.
    Cook the bok choy in boiling water for 5-6 minutes.
    Cut the bok choy in quarters lengthwise. Divide bok choy and bell pepper evenly among the squares, place the halibut fillets on top, sprinkle with black pepper, and top with the scallions and zest.

    In a small bowl, combine the soy sauce, vinegar, oil, and ginger. Spoon half of the mixture evenly over the halibut.
    Top each fillet with another square of parchment or foil and fold the edges over several times to seal. Bake for 15 minutes.
    Transfer each packet to a plate. Slit open the package Being careful of the steam that will escape.
    Serve with brown rice and remaining sauce.
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