Asian-Style Halibut in Parchment
Created by Sue and Blake Hanke
- ½ small head bok choy, thinly sliced
- ½ cup julienned red pepper
- ½ cup julienned yellow pepper
- 2 Tbsp thinly julienned carrot
- 2 Tbsp thinly julienned celery
- 2 Tbsp thinly sliced onion
- 3 Tbsp low sodium soy sauce
- 1 ½ tsp rice wine vinegar
- 1 ½ tsp sesame oil
- 2 tsp grated ginger root
- 2 6 oz halibut fillets (skin removed)
- Heat oven to 400.
- Tear off 2 15 inch squares of parchment paper (can use aluminum foil). Fold in half and round the edges so it forms a half circle when folded.
- Unfold the parchment paper and divide the vegetables evenly between the parchment paper, placing close to the fold line. Place the halibut on top.
- Combine the soy sauce, rice wine vinegar, sesame oil and ginger root.
- Place the parchment packets on a baking sheet. Pour the soy sauce mixture over the top. Fold the parchment over again and crimp the edges tightly.
- Bake for 15 minutes.
- Transfer each parchment packet to a plate. Slit open the packets with a knife and be careful of the steam that will escape.
Source: From the Sue and Blake Hanke Kitchen