Tojo’s Baked Wild Pacific Halibut Packets

 

By Tojo Hidekazu - www.tojos.com

 

MARINADE

  • ½ cup - lemon juice

  • 2 Tbsp - soy sauce

  • 3 to 4 - cloves garlic, finely minced

  • ½ tsp - salt

  • ¼ tsp - fresh ground black pepper

  • 1 ½ lb (750g) - Wild Pacific Halibut fillet, cut into 4 portions

  • salt and pepper, to taste

  • 3 Tbsp - olive oil

  • 8 to 10 - Shiitake mushrooms, sliced in half

  • 1 - small onion, sliced thinly

  • ¼ lb - wild mushrooms such as oyster or crimini, cleaned and sliced

  • ¼ lb - green beans, trimmed, julienned and blanched

  • 1 - medium carrot, peeled, sliced in thin julienne and blanched

  • 1 - small red pepper, sliced in thin julienne

DIRECTIONS

  1. Mix together marinade ingredients.

  2. Place Wild Pacific Halibut portions in a re-sealable plastic bag and pour in marinade. Marinate for 1 hour in refrigerator, or if possible, overnight.

  3. Preheat oven to 500° F.

  4. Prepare 4 squares of aluminum foil or 4 rounds of parchment paper (12-inch / 30 cm each).

  5. Place mushrooms and onions in bowl and season with salt and pepper, toss with half of the olive oil. 

  6. Equally divide and arrange mushrooms and onions in the middle of each sheet of foil or parchment. Remove halibut from marinade and drain on paper towel. Place each marinated halibut portion on top of mushrooms and onions, then divide and arrange rest of vegetables around and on top of halibut.

  7. If using foil, create a packet by folding in opposite sides of the sheet. Press and twist together to close and secure. If using parchment paper, fold the circle in half and fold along the paper's open edge to form a seal. Repeat with remaining packets making sure that each packet is sealed tightly so that steam won’t escape during cooking. Place on baking tray.

  8. Bake packets in the preheated oven for 15 minutes.

  9. Serve each packet on one plate, being careful when opening.

Serves 4.


January 2020

Design