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Friday
Sep162011

H is for ‘Asian-Style Halibut’

{image and recipe via real simple // image embellished by nook + nest}

This halibut dinner looks like a gift, no? We all know the excitement of unwrapping this parchment present is going to make it taste that much better.

 

Ingredients

1 small head bok choy, thickly sliced, or 4 baby bok choy, ends trimmed

red bell pepper, thinly sliced lengthwise

4 6-ounce halibut fillets

1/2 teaspoon black pepper

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 gingerroot

 

Directions

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 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 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. Serve with a knife to slit open the package. Be careful of the steam that will escape.

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