The Secret Ingredient
Ingredients
- ●1 lemon frozen fruit bar
- ●4 (about 1 pound total) 1-inch-thick halibut filets
- ●2 teaspoons finely chopped fresh ginger
- ●1 large clove garlic, finely chopped
- ●1/4 teaspoon MAGGI Granulated Chicken Flavor Bouillon
- ●4 cilantro sprigs
- ●1/2 teaspoon chili pepper flakes
- ●1/4 cup sliced red onion
- ●1/8 teaspoon coarse sea salt
- ●1/8 teaspoon ground black pepper
- ●2 cups cooked quinoa
Make It
Step 1
Melt fruit bar in a microwave-safe bowl for 30 seconds. Discard stick.
Step 2
Place fish in a resealable plastic bag; add melted fruit bar, ginger, garlic and bouillon. Seal; press with fingers to distribute marinade. Refrigerate for 45 minutes.
Step 3
Preheat oven to 350° F.
Step 4
Place each fish filet on 10-inch-square foil sheet. Divide cilantro sprigs, chili pepper flakes, onion, salt and pepper on top of each filet. Spoon out as much of the garlic and ginger as possible from the marinade and divide over fish filets. Fold foil inward creating fish packets. Place packets on a baking sheet.
Step 5
Bake for 15 minutes or until fish is cooked through and flakes easily when tested with a fork. Serve with quinoa.
Use your favorite white fish. Omit chili pepper flakes for a mild version.
