Recipe of the Day: Halibut En Poupiette with Mango Salsa

Halibut En Poupiette with Mango Salsa

• 4 x 6 oz fillet of halibut
• 2 tbsp of low sodium soy sauce
• 2 tbsp freshly squeezed lime juice
• 3 tbsp freshly grated ginger
• parchement paper
  

Mango Salsa

• 2 Mangos, skinned and diced into 1/4 inch cubes
• 4 scallion, trimmed, diced
• 1/4 cup of chopped red onion
  
• 1/2 cup lightly packed cilantro, chopped
• 4 tbsp freshly squeezed lime juice
• 5 tbsp red bell pepper
  
• 2 jalapeno chili, seeds and membrane removed, minced

Preheat oven to 425°F.

1. Rinse fillets, then pat dry.
   
2. In a small bowl, mix soy sauce, lime juice, and ginger.
3. Set a large enough sheet of parchement paper flatly, enough to cover and seal fish completely, add halibut to the center of the parchment paper. Then, using a tablespoon, spoon one quarter of the soy-lime-ginger mixture over each of the fillets. Roll up the open ends and tightly crimp to seal shut so that no air escapes and the fish is steamed within the parchment paper.
4. Bake on a cookie sheet for 15 minutes. I choose to put the fleshy part of the fish face down.
   
5. To serve, tear a small slit in the top of the parchment paper, peel back the paper just enough to expose the fish, then spoon Mango Salsa overtop of fish. Serve immediately.

Mango Salsa

1. Combine all salsa ingredients in a bowl and mix thoroughly with a fork and serve either on the side or on top of fish.