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Wild Halibut Baked in Parchment with Cilantro and Ginger

Wow your dinner guests with this simple, yet impressive, recipe! Allow each guest to open their parchment packet at the table to experience the release of deliciously scented steam (be careful, as the steam will be very hot). Recipe by Pamela Salzman, a cooking instructor in the Los Angeles area focused on whole, seasonal and locally-grown organic foods and certified holistic health counselor from the Institute for Integrative Nutrition.
Yield: Serves 6
Total Time: 30 min
Prep: 15 min
Cook: 15 min
Additional:
Ingredients
1 teaspoon finely grated fresh ginger
1/4 cup fresh cilantro or mint leaves, chopped
2 cloves garlic, peeled and minced
1/4 cup green onion, chopped
Pinch of red pepper flakes or organic cayenne pepper (optional)
6 squares (14 inches each) of unbleached parchment paper
1/2 teaspoon sea salt
Preparation
1.  Preheat the oven to 400 degrees F.
2.  Place each piece of halibut in the center of a sheet of parchment. Season lightly with sea salt.
3.  In a small bowl, mix together the remaining ingredients until well blended. Place a heaping spoonful of the mixture atop each piece of halibut and spread evenly.
4.  Bring 2 opposites sides of the parchment together and fold. Continue to fold all the way down until you reach the fish. Twist both ends of the parchment so that it looks like a hard candy wrapper. Place each packet on a baking sheet and bake for 15 minutes.
5.  Transfer each packet to a plate and use caution when opening—the steam will be very hot!
6.  Optional: Add thinly sliced vegetables to the packets and cook with the fish for additional flavor and substance.
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