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Miso and Lime Halibute En Papillote

Miso and Lime Halibut En Papillote

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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Servings

4 Servings

Ingredients

  • ¼ cup white miso 
  • Zest and juice of 1 lime 
  • 1 tablespoon freshly grated ginger or 2 frozen cubes 
  • 2 garlic cloves grated 
  • 3 tablespoons soy sauce 
  • 1 tablespoon honey 
  • 1 tablespoon sriracha or favorite hot sauce 
  • 2 tablespoons toasted sesame oil 
  • Kosher salt 
  • Freshly cracked black pepper 
  • 4 6-ounce each halibut fillets, skinned, cod, or other firm, white fleshed fish 

Instructions

  • Preheat oven to 400°F. Cut 4 (20-inch) pieces of parchment paper. (I like unbleached parchment for a clean and pure flavor.) 
  • Whisk together miso, zest, juice, ginger, garlic, soy, honey, sriracha, and sesame oil in a small bowl. Pour half miso vinaigrette in another small bowl and set aside. 
  • Season halibut with salt and pepper. 
  • Fold each piece of parchment in half lengthwise. Unfold, and place fillet along each crease. Rub each fillet with several tablespoons of miso vinaigrette. 
  • Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets.
  • Roast at 400°F for 15 to 20 minutes until parchment puffs. Carefully cut packets, avoiding escaping steam, and serve with Asian Slaw.