Foil Yaki Halibut With Ginger-Miso Butter and Bok Choy

Foil Yaki Halibut With Ginger-Miso Butter and Bok Choy
Photo by Michael Harlan Turkell

In French, cooking in a parcel or pouch is called en papillote. In Italian, it’s al cartoccio. And in Japanese, it’s foil yaki. No matter the name, it’s an easy way to cook fish and vegetables without a big mess. Here, a fillet of halibut steams in a foil packet with baby bok choy and enoki mushrooms in flavorful ginger butter and a miso soy sauce. Don’t forget to dip everything in the pools of sauce at the bottom!

Foil Yaki Halibut With Ginger-Miso Butter and Bok Choy | Sitka Salmon Shares

Active time: 5 min
Total time: 20 min
Serves: 2


Ingredients

  • 1 portion (8 to 12 ounces) halibut
  • 2 tablespoons butter
  • 2-inch piece ginger, peeled and grated
  • 8 ounces baby bok choy, bottoms trimmed, cut in half lengthwise
  • 1 tablespoon shiro (white) miso
  • 1 tablespoon soy sauce
  • 2 (12-inch) squares aluminium foil
  • 5 ounces enoki mushrooms, bottoms trimmed, divided into two bunches

Directions

Prep the fish and vegetables

Preheat the oven to 425°F. Pat fish dry and cut into 2 equal pieces.

In a small pot, combine the butter and ginger and cook over medium heat just until melted. Transfer to a medium bowl and let cool slightly. Add the bok choy and toss to combine. In a small bowl, whisk together the miso and soy sauce. Add the mushrooms, and toss to coat.

Build the packets

Arrange the foil sheets on a work surface. Place the bok choy in the center of each sheet, top with the halibut and mushrooms. Bring the short sides of the foil up to meet and fold to form a seam. Fold the opposite sides to create a tight seal.

Bake and serve

Put the packets on a baking sheet, and cook on the middle rack of the oven for 15 minutes. Let sit for 1 to 2 minutes before opening.

Place each packet on a plate, and open at the table, allowing the fragrant steam to permeate the room.

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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