| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Japanese | Ethnic, Fish, Main dish | 4 | Servings |
INGREDIENTS
| Cross TMPJ72B | ||
| 2 | T | White miso paste |
| 1 | T | Sugar |
| 1 | T | Rice wine or dry sherry |
| 1 | t | Reduced-sodium soy sauce |
| 1 | lb | Halibut fillet, skinned and |
| Into 4 portions | ||
| 2 | Sheets nori seaweed, cut | |
| Julienne strips | ||
| 2 | Scallions, trimmed thinly | |
| sliced |
INSTRUCTIONS
Preheat oven to 400 degrees. Prepare 4 parchment or aluminum foil papillotes (as described in previous "All Wrapped Up" recipes). In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth. Place a piece of halibut in the center half of each opened paper heart. Brush the miso mixture over the halibut and top with seawood and scallions. Seal the packages and place them on a baking sheet. Bake for 10 to 12 minutes, or until the packages are puffed. (You may open one package to check that the fish is opaque.) Transfer to plates; let each diner open his or her own package. Serves 4. 195 calories per serving: 4 grams fat, 440 mg sodium and 47 mg cholesterol. COMMENTS: Sheets of nori seaweed are most familiar as suchi wrappers. You can find miso and seaweed in Japanese markets and health food stores. Source: Eating Well Magazine - March/April, 1993 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997
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