MISO HALIBUT SKEWER EN PAPILLOTE
Steps:
- Preheat the oven to 350 degrees F. Salt the halibut and let it come to room temperature.
- Bring 3 cups water to a boil in a saucepan. Add the curry powder, turmeric, 2 cloves of the garlic and 1 teaspoon salt. Bring to a boil.
- Slice the Napa cabbage into 1/4-inch ribbons. Chop the bell peppers into bite-size pieces. Add the veggies to the poaching broth and simmer for 5 minutes.
- Puree the miso, mirin, vinegar, 1 tablespoon of the sesame oil and another 2 garlic cloves.
- Cut the halibut into 1-inch cubes. Pour the miso marinade over the halibut and mix to coat.
- Cut four long ovals of parchment paper. (They should be large enough to cover a whole skewer--you want to create a tight seal to save all the yummy juices.) Add a bed of ginger and Napa cabbage to each oval. Thread the halibut cubes onto 4 skewers, alternating with the peppers. Set a skewer in the middle of each piece of parchment; fold up the parchment and crimp the edges to seal.
- Place the parchment packets in the oven for 12 minutes.
- While the fish is cooking, mince the remaining 2 cloves garlic and combine with the remaining 2 tablespoons sesame oil. Brush the naan with the garlic oil and sprinkle with salt. Grill until golden. Cut the naan into quarters and sprinkle with chopped chives
- Serve the parchment packets with naan on the side. Let your guests open the packets and enjoy the aromas.
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