Try this Orange and Ginger Halibut in Parchment recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400°F. Cook the rice according to package directions.
Meanwhile, stack the slices of ginger and thinly slice into small sticks. In a small bowl, combine the marmalade, soy sauce and ginger. Tear off four 12-in. squares of parchment paper or aluminum foil and arrange on 2 baking sheets.
Divide the bok choy and bell pepper among the squares, place the fish on top, season with 1/2 tsp pepper and spoon the marmalade mixture over the fish. Top each fillet with another square of parchment or foil.
Wrap the packets: Sandwich ingredients between 2 square pieces of parchment paper. Fold each edge up and over 3 times. Then fold each corner of the packet under itself to create a seal that will remain intact while packet is in the oven. Bake for 15 minutes.
Transfer each packet to a plate. Gently lift the top piece of parchment. Using a paring knife or scissors, cut an X in the center. Fold back the triangles, gently tearing open the paper, to expose the meal inside (be careful of the steam). Serve with the scallions, for sprinkling, and the rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (149g) | ||
Recipe Makes: 1 | ||
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Calories: 47 | ||
Calories from Fat: 4 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.6mg | 0 % | |
Potassium 335.1mg | 9 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 6.1g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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