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Asian-Style Halibut
Nb persons: 4
Yield:
Preparation time: 25 minutes
Total time: 40 minutes
Source:
| 1 small head | bok choy, thickly sliced, or 4 baby bok choy, ends trimmed |
| 1 | red bell pepper, thinly sliced lengthwise |
| 4 6-oz | halibut fillets, or cod, salmon, sea scallops, halibut cheeks, shrimp |
| 1/2 tsp | black pepper |
| 3 | scallions, (white & green parts), thinly sliced on a diagonal |
| 1/2 | orange, zest cut into matchstick-size strips |
| 3 Tbs | low-sodium soy sauce |
| 1 1/2 tsp | rice vinegar |
| 1 1/2 tsp | sesame oil |
| 2 tsp | grated ginger root |
Heat oven to 400F. Tear off four 15-inch squares of aluminum foil & arrange on 2 baking sheets. Divide the bok choy & bell pepper evenly among the squares. Place a halibut fillet on each mound of vegetables & sprinkle with the black pepper. Top with the scallions & zest. In a small bowl, combine the soy sauce, vinegar, oil & ginger. Spoon the mixture evenly over the halibut. Top with 4 more squares of foil & fold the edges over several times to seal. Bake for 15 minutes. Transfer each packet to a plate. Serve with a knife to slit the package open, & be careful of the steam that will escape.
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