The Fish 15 Ways series continues!
I really prefer to get my inspiration from independent food bloggers as much as possible, but sometimes I find a Real Simple recipe that I have to make and share with you, in this case their Asian-Style Halibut in Parchment.
This was so gorgeous before I cooked it that I took a photo first. The mix of the orange zest and ginger and soy sauce (I use tamari because easy-peasy gluten-free) and the scallions…yum!
I basically did not change this recipe except to reduce the number of portions from 4 to 2.
Halibut in Parchment with Bok Choy
- 2 baby bok choy
- 1/2 red bell pepper
- 2 6- oz. halibut fillets
- 1/4 tsp black pepper
- 2 scallions
- zest from 1/2 orange
- 3 Tbsp tamari
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 2 tsp grated ginger
- Preheat oven to 400. Line a baking sheet with two oversized squares of parchment paper.
- Trim the ends of the bok choy. Thinly slice bell pepper. Trim scallions and slice on a long diagonal. Thickly zest orange rind with a bar zester or paring knife.
- Slice baby bok choy into quarters lengthwise and divide between parchment squares along with bell pepper slices. Place halibut on top and sprinkle with pepper. Top evenly with scallions and orange zest.
- Mix remaining ingredients and pour evenly over each piece of halibut.
- Gather corners of each parchment square together and twist tightly to seal, tucking the end under the halibut if necessary to secure in place. Alternatively you can top with another square of parchment and tuck under to create a loose seal.
- Bake 15 minutes and serve over rice.