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Asian style halibut in parchment Recipe

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This recipe for Asian style halibut in parchment, by , is from Katie's Cookbook, May 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
mary amundson
Added: Sunday, May 3, 2009

Category:
Category:

Ingredients:  
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 tsp. black pepper
3 scallions (white and green parts), thinly sliced--diagonal
zest from 1/2 orange, cut into matchstick-size stripes
3 T. soy sauce
1 and 1/2 tsp. rice vinegar
1 and 1/2 tsp. sesame oil
2 tsp. grated ginger root

Directions:
Directions:
heat oven to 400
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 package to a plate. Serve with a knife to slit the package open, and be careful of the steam that will escape.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a bit more complicated, but well worth it! The fish is very moist. It also works well with other types of seafood, for example, cod, scallops, salmon or peeled and deveined shrimp.

 

 

 

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