Asian-Inspired Halibut en Papillote
Author: Vincci Tsui, RD
Recipe type: Main, Seafood
- 1 small head bok choy, sliced thickly, or 4 baby bok choy
- 1 red bell pepper, sliced lengthwise
- 4 halibut fillets, about 170 g (6 oz) each
- ½ tsp (2 mL) white pepper
- 3 green onions, thinly sliced on a diagonal
- Zest from ½ orange, cut into thin strips (peel large strips from the orange using a vegetable peeler, then slice into smaller strips)
- 3 Tbsp (45 mL) low-sodium soy sauce
- 2 tsp (10 mL) grated fresh ginger
- 1½ tsp (7 mL) rice vinegar
- 1½ tsp (7 mL) sesame oil
- Preheat oven to 400˚F. Tear off four 15" (38 cm) squares of parchment paper or aluminum foil and divide evenly amongst two baking sheets.
- Divide the bok choy and bell pepper evenly among the squares. Place a halibut fillet on top of each square. Sprinkle with pepper, then green onions and orange zest.
- In a small bowl, mix together soy sauce, ginger, vinegar and sesame oil. Spoon the mixture evenly over the halibut fillets.
- Top each fillet with another square of parchment and fold the edges over several times to seal. Roast in preheated oven for 10-12 minutes.
- Transfer the package to a plate. To serve, cut through the middle of the packet with a knife, being careful of the hot steam that escapes.