Brown-Bagged Halibut with Papaya Salsa

Recipe courtesy Bob Blumer

Show: The Surreal GourmetEpisode: Teaching an Old Bag New Tricks

Rated: 5 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
--
Level:
Easy
Yield:
4 servings

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Ingredients

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

Directions

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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Comments & Reviews

recipe Brown-Bagged Halibut with Papaya Salsa
coco valley view, TN 08-16-2009
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simple and very good
Rated: 5 stars out of 5

I seared each side just 20 seconds for color and then put it into parchment paper and baked it for just 8 Minutes. It turned... out just right. I don't like when fish is cooked too long and gets dry. I used mango as I did not have papays and all together turned out really tasty! Read more
recipe Brown-Bagged Halibut with Papaya Salsa
Kim San Antonio, TX 11-09-2007
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Great!!!
Rated: 5 stars out of 5

This recipe is quick and very easy. It works great with talapia as well. Very delicious!
recipe Brown-Bagged Halibut with Papaya Salsa
SHERRI new york, NY 03-10-2006
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Tropical & easy & healthy !
Rated: 4 stars out of 5

First time cooking in a paper bag. I liked the fish a lot and would make it again ! It was not the best dish I ever made,... but I will make it again.Read more
recipe Brown-Bagged Halibut with Papaya Salsa
Anonymous 09-26-2005
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Great flavor
Rated: 5 stars out of 5

This had wonderful flavor. We did Mango instead of papaya. The fish was cooked too long and was dry
recipe Brown-Bagged Halibut with Papaya Salsa
Anonymous 08-10-2005
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delicious
Rated: 5 stars out of 5

I'm new to cooking and eating fish, as is my fiance and we both loved this recipe. I made too much of the salsa which was... nice because we used it on chicken and it was very tasty. I actually made this for my mother's birthday and she really loved it and told me what a great cook I am.Read more
recipe Brown-Bagged Halibut with Papaya Salsa
MICHELLE Waikoloa, HI 02-16-2005
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Awesome recipe!
Rated: 5 stars out of 5

This is a fantastic recipe!!!! I made it with Mahi Mahi and it was delicious. The papaya salsa and the flavors cooked with... the fish are wonderful together!!!! Highly recommend it!!!Read more