The name sounds intimidating but this recipe is fast, simple and delicious! This is the first time I've cooked fish in parchment paper and I'm going to do it more often! Central Market had Mahi Mahi on sale so I used that instead of Halibut. On the side, I served colorful heirloom tomatoes, simply dressed with vinaigrette and fresh basil.
Ingredients:
1 tablespoon dark sesame oil, divided
g cloves garlic, minced
4 cups shredded bok choy
1/2 tsp salt, divided
1/2 tsp chili paste with garlic
4 (6-ounce) halibut fillets (about 1-inch thick)
1/4 tsp freshly ground black pepper
1 tsp sesame seeds, toasted
Instructions:
One: Preheat oven to 400 degrees. Heat 1 tsp sesame oil in large nonstick skillet over med-high heat. Add garlic, saute' 30 seconds, then add bok choy and dash of salt. Saute' 5 minutes or until crisp-tender.
Two: Cut 4 15-inch squares of parchment paper. Fold each square in half open each. Place 1/4 cup bok choy near the fold; top with 1 fillet. Sprinkle fish with salt & pepper, drizzle sesame oil over and sprinkle with sesame seeds. Fold paper and seal edges with narrow folds. Place packets on baking sheet and bake at 400 degrees for 18 minutes until the paper is puffy and lightly browned. Place packet on plates, cut open and serve immediately.
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