Brown-Bagged Halibut with Papaya Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 391
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 29
- Dietary Fiber
- 5
- Sugar
- 18
- Protein
- 34
- Cholesterol
- 83
- Sodium
- 1073
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)