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Add a photoRaciónes: 4
Ingredientes
- 4 Tbsp. extra virgin olive oil
- 4 x standard issue brown paper bag
- 4 x 6 ounce fillet of halibut
- 1 x salt and pepper
- 2 Tbsp. soy sauce
- 2 Tbsp. freshly squeezed lime juice
- 3 Tbsp. freshly grated ginger Papaya Salsa
- 2 x papaya, skinned, seeded, diced into 1/4 inch cubes
- 4 x scallion, trimmed, diced
- 1/2 c. lightly packed cilantro, minced
- 4 Tbsp. freshly squeezed lime juice
- 4 Tbsp. red bell pepper or possibly red cabbage, (for colour), finely minced
- 2 x jalapeno chili, seeds and membrane removed, chopped
Direcciones
- Preheat oven to 425 F.Drizzle 1 Tbsp. of extra virgin olive oil over the outside of each bag and rub it with your hand till all surfaces of the bag have absorbed the oil.
- Rinse fillets, then pat dry. Season both sides with salt and pepper.
- In a small bowl, mix soy sauce, lime juice, and ginger.
- Set bags on their broad side and place one fillet flat inside each bag. Then, using a Tbsp., reach into the bag and spoon one quarter of the soy-lime-ginger mix over each of the fillets. Force excess air from the bags, roll up the open ends and tightly crimp to seal shut.
- Bake on a cookie sheet for 10 min.
- To serve, tear a small slit in the bags, peel back the paper just sufficient to expose the fish, then spoon Papaya Salsa overtop of bag. Serve immediately.
- Papaya Salsa:Combine all salsa ingredients in a bowl and mix thoroughly with a fork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 363 | |
| Calories from Fat 156 | 43% |
| Total Fat 17.62g | 22% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 550mg | 23% |
| Potassium 1136mg | 32% |
| Total Carbs 14.09g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 7.2g | 5% |
| Protein 36.99g | 59% |
