Brown-Bagged Halibut with Papaya Salsa

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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