Halibut Baked In Parchment With Cilantro And Ginger

Name: Halibut Baked In Parchment With Cilantro And Ginger
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon finely grated fresh ginger; 2 cloves garlic, peeled and minced; 59 milliliters green onion, chopped; 680 grams servings of wild Alaskan halibut, defrosted, if frozen; 680 grams servings of wild Alaskan halibut, defrosted, if frozen; 6 squares 14-inch squares of unbleached parchment paper; 1 teaspoons sea salt; 1 teaspoons sea salt; 59 milliliters unrefined, cold-pressed extra-virgin olive oil

Halibut Baked In Parchment With Cilantro And Ginger is a gluten free, dairy free, and pescatarian main course. This recipe serves 6. One portion of this dish contains about 59g of protein, 6g of fat, and a total of 707 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up sea salt, sea salt, garlic, and a few other things to make it today. To use up the rice paper you could follow this main course with the No Bake Rice Krispies Owl Cookies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 400 degrees.

Equipment you will use

Oven

Place each piece of halibut in the center of a sheet of parchment. Season lightly with sea salt.In a small bowl, mix together the remaining ingredients until well blended.

Ingredients you will need

Sea Salt

Halibut

Equipment you will use

Bowl

Place a heaping spoonful of the mixture atop each piece of halibut and spread evenly.Bring 2 opposites sides of the parchment together and fold. Continue to fold all the way down until you reach the fish. Twist both ends of the parchment so that it looks like a hard candy wrapper.

Ingredients you will need

Spread

Halibut

Fish

Place each packet on a baking sheet and bake for 15 minutes.

Equipment you will use

Baking Sheet

Oven

Transfer each packet to a plate and use caution when opening the steam will be very hot!

Equipment

Oven

Bowl

Baking Sheet

Ingredients

Servings:

1teaspoon

finely grated fresh ginger 2cloves

garlic, peeled and minced 59milliliters

green onion, chopped 680grams

servings of wild Alaskan halibut, defrosted, if frozen 680grams

servings of wild Alaskan halibut, defrosted, if frozen 6squares

14-inch squares of unbleached parchment paper 1teaspoons

sea salt 1teaspoons

sea salt 59milliliters

unrefined, cold-pressed extra-virgin olive oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.