Brown-Bagged Halibut with Papaya Salsa

4 servings
  • Brown-Bagged Sea Bass:
  • 4 tablespoons olive oil
  • 4 standard issue lunch-size brown paper bags
  • 4 (6-ounce) halibut fillets
  • Salt and pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons freshly grated ginger
  • Papaya Salsa:
  • 2 ripe papayas, skinned, seeded, then diced into 1/4-inch cubes. If papayas are unavailable, replace with a mango.
  • 4 scallions, trimmed then diced
  • 1/2 cup lightly packed cilantro leaves, chopped
  • 4 tablespoons freshly squeezed lime juice
  • 4 tablespoons red bell pepper or red cabbage (for color), finely chopped
  • 2 jalapeno chilies, seeds and membranes removed, minced
  • Preheat oven to 425 degrees F.

  • Drizzle 1 tablespoon of olive oil over the outside of each bag and rub it with your hand until all surfaces of the bag have absorbed the oil.

  • Rinse fillets, then pat dry. Season both sides with salt and pepper.

  • In a small bowl, mix soy sauce, lime juice, and ginger.

  • Set bags on their broad side and place one fillet flat inside each bag. Then, using a tablespoon, reach into the bag and spoon one quarter of the soy-lime-ginger mixture over each of the fillets. Force excess air from the bags, roll up the open ends and tightly crimp to seal shut.

  • Bake on a cookie sheet for 10 minutes.

  • Combine all salsa ingredients in a bowl and mix thoroughly with a fork.

  • To serve, tear a small slit in the bags, peel back the paper just enough to expose the fish, then spoon Papaya Salsa overtop of bag. Serve immediately.

  • Recommended beverage: Viognier (white)

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