Asian-Steamed Halibut with Scallions & Bok Choy

• Seafood

  • 4 (5- to 6-ounce halibut, fillets

• Produce

  • 4 Baby bok choy
  • 4 Scallions

• Condiments

  • 4 tsp Mirin
  • 4 tsp Tamari

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 4 tsp Sesame oil, toasted

• Other

  • 1 Thumb-size piece fresh ginger, peeled and thinly sliced

Found on goop.com

Description

Ingredients

• 4 scallions, sliced
• 4 baby bok choy, cut in half
• 1 thumb-size piece fresh ginger, peeled and thinly sliced
• 4 (5- to 6-ounce) halibut fillets, bones and skin removed
• salt and freshly ground black pepper
• 4 teaspoons toasted sesame oil
• 4 teaspoons mirin
• 4 teaspoons tamari

Directions

• 1. Preheat the oven to 400°F. 2. Lay out four 9 x 11-inch pieces of parchment paper on a flat surface, and place one-quarter of the sliced scallions, 1 bok choy, and one-eighth of the sliced ginger in the lower third section of each piece. Place 1 halibut fillet on each bed of veggies and season the fish with salt and pepper. Arrange the remaining sliced ginger on top of the fish and pour 1 teaspoon each of the sesame oil, mirin, and tamari over each fillet. 3. Carefully fold the top half of the parchment paper over the fish to make a rectangle; then, starting with one edge, tightly roll up the parchment paper until no liquid can escape. Repeat with the other two edges, then place the parcels on a baking sheet and bake for 15 to 20 minutes, depending on how thick your fillets are. 4. Transfer the parcels to plates so diners can tear open the packages.