A food blog about classic recipes and the kind of cooking that we grew up with; we're also trying new recipes that may become tomorrow's classics! And just to add to the fun, you will find easy sewing projects from time to time here at Yesterfood, too.
This post has been brought to you by United Market Street. All statements and opinions are my own.
Did you know that it's halibut season?
Fresh Pacific Halibut is arriving at Market Street now.
Here's one of my favorite ways to serve halibut. Your family will enjoy the unusual presentation and the savory-sweet steamed fish and vegetables.
Perfectly steamed, seasoned, and flaky
Teriyaki Halibut in Parchment
For the sauce:
1/2 cup orange juice
1/3 cup teriyaki sauce
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon grated ginger root
1/4 teaspoon garlic powder
For the packets:
1 head baby bok choy, sliced into 1/2" slices
1 red pepper, seeded and cut into strips
4 (4 oz. each) halibut fillets
4 green onions, sliced on the diagonal, white and green parts
zest of 2 oranges
freshly ground black pepper to taste (optional)
You will also need:
4 sheets of parchment paper, approx. 14" square
large cookie sheet
1. Preheat oven to 400 degrees. In a small saucepan, combine all the ingredients for the sauce, and whisk to combine. Bring to a boil, then simmer for about two minutes until mixture thickens slightly. Remove from heat and keep warm.
2. In the center of each parchment square, place 1/4 of the bok choy in a compact mound. Lay 4 to 5 red pepper strips over the bok choy. Place a halibut fillet on top of the pepper strips. Spoon 3 tablespoons of teriyaki mixture over the halibut, covering it completely. Add a grind or two of black pepper to the fish, if desired. Top halibut with 1/4 of the green onions and a sprinkle of orange zest.
3. Bring two opposite sides of parchment together over fish bundle. Fold edges over at least twice (this will keep the steam in). Secure with kitchen twine. Fold remaining sides over, again, folding at least twice. Tie with string. Repeat with remaining three packets. Place packets on cookie sheet and bake for 17 minutes.
4. To serve, plate and cut open packets, being careful to avoid hot steam. Serve with rice, if desired.
If you live (or visit) in the Dallas, TX, area, be sure to visit a Market Street and get fresh halibut while it's available. This special fish is fresh, never frozen. The seafood department staff can give you expert advice for any of your seafood needs.