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Published: Tuesday, 1/1/2008

Halibut Baked in Parchment with Tomatoes and Corn

4 5-ounce halibut fillets

1 cups fresh corn kernels (about 2 ears)

1 pound tomatoes, diced

cup diced scallions, including light- green parts

2 stalks celery with tops, finely diced

1 1-inch piece fresh ginger, minced

1 serrano chile, seeded and minced, optional

2 tablespoons olive oil

Juice of 1 lime

Kosher salt and cayenne pepper to taste.

Preheat oven to 400 degrees. Tear off four 18-inch sheets of parchment paper. Fold each parchment sheet in half, then spread back open.

Place 1 halibut fillet on half of each sheet of paper two inches above the fold. Mix remaining ingredients together in a bowl. Place a quarter of the mixture on top of each piece of halibut.

Fold sheet of parchment paper over to enclose ingredients. Starting with the corner near the folded edge, make overlapping folds, one on top of the other, about 10 folds, until the opposite corner of the folded edge is reached.

Twist the last fold at the end of the package several times to make a tight seal, and tuck it under the packet.

Place the packets on a baking sheet and bake until the paper turns brown around the edge and puffs up, 10 to 12 minutes. Place packet on a plate.

Carefully cut X in the top of each to allow steam to escape. Open them at the table.

Yield: 4 servings

Source: Fish Forever

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