Brown-Bagged Halibut with Papaya Salsa
- 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)
Recipe courtesy of Emeril Lagasse