Halibut with Japanese Flavors

Ingredients:
  • 2 Tbsp White miso paste
  • 1 Tbsp Sugar
  • 1 Tbsp Rice wine or dry sherry
  • 1 tsp Reduced-sodium soy sauce
  • 1 lbs Halibut fillet, skinned and
  • Into 4 portions
  • 2 Sheets nori seaweed, cut
  • Julienne strips
  • 2 Scallions, trimmed, thinly sliced
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Preparation:

Preheat oven to 400° F. Prepare 4 parchment or aluminum foil papillotes (as described in previous All Wrapped Up recipes).

In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth. Place a piece of halibut in the center half of each opened paper heart. Brush the miso mixture over the halibut and top with seawood and scallions.

Seal the packages and place them on a baking sheet. Bake for 10 to 12 minutes, or until the packages are puffed. (You may open one package to check that the fish is opaque.)

Transfer to plates; let each diner open his or her own package.

COMMENTS: Sheets of nori seaweed are most familiar as suchi wrappers. You can find miso and seaweed in Japanese markets and health food stores.

Servings: 4
Source: Jack Elvis; Eating Well Magazine – March/April, 1993
Submitted by: Recipe Group Member
Date: Apr 23, 1997






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