Orange-Ginger Halibut

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Are you not only in charge of making dinner, but also on clean-up duty? Do yourself a favor and cook dinner “en papillote”, or in parchment paper. Cooking fish in parchment paper is quick, super-flavorful, provides a gourmet-looking meal but with a very minimal clean-up. Plus, it can be prepped ahead, and then thrown in the oven just before serving.

This recipe is for 2 servings. Easily double by adding fish filets, vegetables and extra sauce for the marinade.

Ingredients

  • 2 Halibut filets, 6 oz per person
  • 2 tsp Orange zest
  • 4 Green Onion Stalks, chopped
  • 1 Baby Bok Choy, halved
  • 1 Red Bell Pepper, sliced thin
  • 6 tsp Soy Sauce
  • 1 tsp Grated Ginger
  • 8 large slices of Fresh Ginger
  • 2 tsp Rice Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Fresh Squeezed Orange Juice
  • Salt & Pepper to taste

*Parchment paper is needed for this recipe

Before prepping the fish, prepare the parchment paper. You will want a parchment square for each guest. Each square should be about 4x the size of each fish filet. Fold the square in half, and cut it into a large, fat heart-shape. Once prepped, set aside until the fish is ready to be cooked.

*How to fold fish in parchment paper*

Preheat the oven to 400 degrees. Whisk together the soy sauce, fresh grated ginger, rice vinegar, mustard, & fresh squeeze orange juice.  Set aside. If you have time, marinate the fish in advance in the refrigerator, but it is not necessary – it still will be very flavorful!

Clean and chop up the green onions, bok choy, ginger and red pepper. Set aside.

Unfold the heart-shaped parchment paper, and spray one side with cooking oil. Place the vegetables on the oiled side of the paper, and then lay the fish on top of the vegetables. Sprinkle the fish with freshly grated orange zest and shaved ginger slices. Pour the marinade over the fish and vegetables, and then season with salt & pepper.

Now time to seal the little fishies up. Fold the other half of the parchment paper over the fish. Starting at the tip of the heart, begin folding in the edges on an angle, about an inch at a time. Continue all around so that it’s sealed. You’re trying to get an airtight seal, but it’s ok if some steam comes out.

Place the wrapped fish on a baking pan just in case any of the marinade leaks out during the baking process. Bake for 15-20 minutes (depending on the thickness of your filets), or until the fish is cooked through and the vegetables are tender. It is ok if the parchment paper starts to brown.

Be very careful when opening the parchment paper packets as the steam can burn you.

Serve immediately in their pouches, along with Almond Slivered Brown Rice.

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