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Asian-Style Halibut in Parchment

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Ingredients

Adjust Servings:

	1 small head Bok Choy thickly sliced, or 4 baby bok choy, ends trimmed
	1 Sweet Red Bell Pepper thinly sliced lengthwise
	4x 6 oz fillets Halibut Fillets
	1/2 tsp Fresh Ground Pepper
	3 Scallions white and green parts), thinly sliced on a diagonal
	1/2 orange Orange Zest cut into matchstick-size strips
	3 tbs Soy Sauce
	1 1/2 tsp Rice Wine Vinegar
	1 1/2 tsp Sesame Oil
	2 tsp Grated Ginger Root

Asian-Style Halibut in Parchment

Name: Asian-Style Halibut in Parchment
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Fish & Seafood
Ingredients: Bok Choy: 1 small head; Sweet Red Bell Pepper: 1; Halibut Fillets: 4x 6 oz fillets; Fresh Ground Pepper: 1/2 tsp; Scallions: 3; Orange Zest: 1/2 orange; Soy Sauce: 3 tbs; Rice Wine Vinegar: 1 1/2 tsp; Sesame Oil: 1 1/2 tsp; Grated Ginger Root: 2 tsp

Features:

Cuisine:

Fish & Seafood

This recipe takes no time at all, and cleanup is virtually nonexistent

45 minutes
Serves 8
Medium

Ingredients

1 small head Bok Choy
thickly sliced, or 4 baby bok choy, ends trimmed
1 Sweet Red Bell Pepper
thinly sliced lengthwise
4x 6 oz fillets Halibut Fillets
1/2 tsp Fresh Ground Pepper
3 Scallions
white and green parts), thinly sliced on a diagonal
1/2 orange Orange Zest
cut into matchstick-size strips
3 tbs Soy Sauce
1 1/2 tsp Rice Wine Vinegar
1 1/2 tsp Sesame Oil
2 tsp Grated Ginger Root

Directions

When I saw this bok choy, I new it had to come home with me. I have never actually cooked with bok choy, but I figured it would go well with halibut, my favorite fish.

When I found this recipe, I couldn’t have been more pleased because I was short on time. It was approaching seven and I had hungry eyes staring at me when I walked in the door. There may have been a mutiny. Thankfully, this recipe takes no time at all, and cleanup is virtually nonexistent. Perfect for a Monday night.

What’s great about cooking in parchment, or “en papillote”, as it is called?

A) It’s healthy. You don’t have to cook with many or any oils or butter, if you don’t want to. The fish or other protein and vegetables steam in the packet.

B) Minimal cleanup. I hate doing the dishes. I bet you do, too.

C) It’s versatile. You could substitute virtually any fish in this recipe, or any vegetable. There are hundreds of way to cook en papillote. Just be creative, and use what you have and what’s fresh.

Tips:

I did not read the instructions for how to fold the edges over of the parchment. Instead, I crimped them. Do not do this. It did not stay closed very well and didn’t look as pretty. That’s what I get for being in a hurry.

I added mushrooms because, hey, why not? They were a nice addition.

Make sure you have your butcher/fish monger cut you a piece of halibut that is even in thickness. I had issues with mine being cooked in some places, and not in others because of the variation in thickness.

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Recipe Steps

1 Done	Heat oven to 400° F.
2 Done	Tear off four 15-inch squares of parchment paper or aluminum foil and arrange on 2 baking sheets.
3 Done	Divide the bok choy and bell pepper evenly among the squares.
4 Done	Place a halibut fillet on each mound of vegetables and sprinkle with the black pepper. Top with the scallions and zest.
5 Done	In a small bowl, combine the soy sauce, vinegar, oil, and ginger. Spoon the mixture evenly over the halibut.
6 Done	Top with 4 more squares of parchment or foil and fold the edges over several times to seal.
7 Done	Bake for 15 minutes. Transfer each packet to a plate. Serve with a knife to slit the package open, and be careful of the steam that will escape.