Asian Style Halibut en Papillote

This Asian style halibut en papillote would be the perfect dish for a dinner party. It's easy, quick, delicious, and requires very little clean up. It also makes a beautiful presentation.

The fish is cooked in Chinese rice wine in parchment paper, and then seasoned with just a few Asian ingredients after being pulled out of the oven.

My wonderful cousin gifted me with these two pieces of delicious halibut that her husband caught in Alaska.

From what I understand, when he brings the fish to the dock, there are people who immediately clean it, cut it, flash freeze it, seal it, and ship it. Somehow, it miraculously makes it home without thawing. After thawing, there is zero fishy odor. It is so good.

Fortunately (for us), my cousin and her husband end up with way more fish than they can use. They are amazingly generous, and bless us with a few pieces every year (don't even get me started on their heirloom tomatoes, onions, zucchini, figs, and chiles that they so generously share).

I usually pan sear or barbecue halibut. This time, I decided to try wrapping it in paper. It's a method I've never tried before and now will be using, especially when the fish pieces are a bit smaller. Added bonus points? You don't have to clean the pan! The fish is so moist and succulent, and the flavor from the chiles, sauce, and cilantro are incredible. It tastes so fresh and light. It's perfect for summer.

I served this fish on a bed of baby spinach. It was "Oh Em Gee" good.

The recipe calls for parchment paper, but you can also use foil.

Asian Style Halibut en Papillote

Ingredients

2 green onions, white part only, sliced in half lengthwise
3 T freshly grated ginger
2 four to six ounce halibut filets (you can also use cod or salmon)
Salt and pepper
Handful of cilantro
1 T Shaoxing rice wine or dry sherry
1 fresh chile pepper of your choice, sliced, seeds removed, I used a fresh cayenne pepper
2 tsp soy sauce
1/4 tsp rice vinegar
Pinch of sugar
1 tsp sesame oil
Handful of baby spinach, optional

Instructions

1. Heat the oven to 450 degrees F. Place two 18 by 13 inch pieces of parchment paper in a cross on a baking sheet. 
2. Position the green onion pieces in the middle to form a "bed" for the halibut and sprinkle with half of the ginger. 
3. Sprinkle the halibut filets on both sides with salt and pepper. Lay the 2 halibut pieces on top of the onions and ginger. Place half of the cilantro on top of the fish. 
4. Wrap the fish in the paper, crimping the ends together. Un-crimp the paper, pour the rice wine onto the fish, and rewrap the paper. 
5. In a small bowl, mix the rest of the ginger, soy sauce, rice vinegar, sugar, and sesame oil. 
6. Bake the fish for about 12 minutes. Add an extra minute of cooking time for each extra packet of fish. 
7. Lay some of the baby spinach on a plate. 
8. When the fish is done, carefully open the parchment and remove the cilantro. Sprinkle the fish with the sliced chiles, and pour the sauce over the fish pieces. 
9. Place the fish on top of the spinach, and top with fresh cilantro leaves. Serve immediately. 

Adapted from Steamy Kitchen's Healthy Asian Favorites. So far, I've loved everything I've tried in this book.