Halibut with Japanese Flavors
From EatingWell: March/April 1993
Sweet miso, rice wine and soy sauce infuse halibut with a rich Asian flavor. Thin slices of nori and scallions are a pretty garnish. Make it a meal: Add Cold Soba Noodles and Cucumber Salad for a light summer supper.
- 2 tablespoons white miso paste
- 1 tablespoon sugar
- 1 tablespoon rice wine, or dry sherry (see Note)
- 1 teaspoon reduced-sodium soy sauce
- 1 pound halibut fillet, skinned and cut into 4 portions
- 2 sheets nori seaweed, cut into julienne strips
- 2 scallions, trimmed, thinly sliced
- Preheat oven to 400°F. Prepare 4 parchment or foil papillotes (see Tip).
- Stir together miso paste, sugar, rice wine (or sherry) and soy sauce in a small bowl until smooth.
- Open the papillotes and place a piece of halibut in the center half of each opened paper heart. Brush the miso mixture over the halibut and top with seaweed and scallions. Seal the packages and place them on a baking sheet. Bake until the packages are puffed, 10 to 12 minutes. (You may open one package to check that the fish is opaque.) Transfer to plates; let each diner open his or her own package.
Tips & Notes
- To prepare a papillote: Cut a piece of parchment paper or foil about 12 inches by 16 inches. Fold in half an 8-by-12-inch rectangle, then cut into a half-heart shape as you would a Valentine.
- Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
Per serving: 160 calories; 3 g fat (0 g sat, 1 g mono); 36 mg cholesterol; 6 g carbohydrates; 3 g added sugars; 24 g protein; 0 g fiber; 378 mg sodium; 539 mg potassium.
Nutrition Bonus: Potassium (15% daily value), Magnesium (24% dv), Selenium (59% dv).
Carbohydrate Servings: 1/2
Exchanges: 3 1/2 very lean meat
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- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- March/April 1993