¼ cup unrefined, cold-pressed extra-virgin olive oil
1 teaspoon finely grated fresh ginger
¼ cup fresh cilantro leaves, chopped or fresh mint, or a combination
2 cloves garlic, peeled and minced
¼ cup green onion, chopped
pinch of red pepper flakes (optional)
6 4-6 ounce* portions of wild Alaskan halibut, defrosted, if frozen
6 14-inch squares of unbleached parchment paper
½ teaspoon sea salt
Instructions
Preheat the oven to 400 degrees.
Place each piece of halibut in the center of a sheet of parchment. Season lightly with sea salt.
In a small bowl, mix together the remaining ingredients until well blended. Place a heaping spoonful of the mixture atop each piece of halibut and spread evenly.
Bring 2 opposites sides of the parchment together and fold. Continue to fold all the way down until you reach the fish. Twist both ends of the parchment so that it looks like a hard candy wrapper. Place each packet on a baking sheet and bake for 15 minutes.
Transfer each packet to a plate and use caution when opening – the steam will be very hot!
Notes
You can also add thinly sliced vegetables to the packets and cook with the fish.
*If you are using pieces of fish that are bigger than the recipe specifies, you may need to make a little more of the herb mixture. I would also consider baking the fish for an extra minute.
Recipe by Pamela Salzman at https://pamelasalzman.com/parchment-baked-halibut-with-cilantro-and-ginger/