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What's For Dinner? Dry-steaming This Orange And Ginger Halibut Dish In Parchment
Food & Drink
Eating lowfat doesn’t have to involve sacrifice: With the right technique, like dry-steaming protein and veggies in parchment (or foil) packets, you can create an unbelievably delicious supper without any additional fat.
1 cup(s) long-grain white rice
1 piece(s) (1-in.) fresh ginger, thinly sliced
1/4 cup(s) orange marmalade
1tablespoon(s) low-sodium soy sauce
4 small baby bok choy, trimmed and leaves separated
1red bell pepper, thinly sliced
4 (6-oz) skinless halibut or
cod fillets (3/4-in. thick)
2 scallions, thinly sliced
Heat oven to 400°F. Cook the rice according to package directions.
Meanwhile, stack the slices of ginger and thinly slice into small sticks. In a small bowl, combine the marmalade, soy sauce and ginger.
Tear off four 12-in. squares of parchment paper or aluminum foil and arrange on 2 baking sheets.
Divide the bok choy and bell pepper among the squares, place the fish on top, season with 1/2 tsp pepper and spoon the marmalade mixture over the fish. Top each fillet with another square of parchment or
Wrap the packets: Sandwich ingredients between 2 square pieces of parchment paper. Fold each edge up and over 3 times. Then fold each corner of the packet under itself to create a seal that will remain intact while packet is in the oven. Bake for 15 minutes.
Transfer each packet to a plate. Gently lift the top piece of parchment. Using a paring knife or scissors, cut an X in the center. Fold back the triangles, gently tearing open the paper, to expose the meal inside (be careful of the steam). Serve with the scallions, for sprinkling, and the rice.