Asian-Style Halibut in Parchment
Hands-On:25 mins Total:40 mins Yield:Serves 4
1 small head bok choy, thickly sliced, or 4 baby bok choy, ends trimmed
1 red bell pepper, thinly sliced lengthwise
4 6-ounces halibut fillets
½ teaspoon black pepper
3 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 ½ teaspoons rice vinegar
1 ½ teaspoons sesame oil
2 teaspoons grated gingerroot
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.