Recipe - Halibut With Japanese Flavors

Cross TMPJ72B
2 tablespoon White miso paste
1 tablespoon Sugar
1 tablespoon Rice wine or dry sherry
1 teaspoon Reducedsodium soy sauce
1 pound Halibut fillet, skinned and
Into 4 portions
2 Sheets nori seaweed, cut
Julienne strips
2 Scallions, trimmed, thinly
cut or sliced up

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