Gluten Free Parchment-Baked Halibut with Asian Vegetables
Thaw fish, if frozen. Preheat oven to 400 degrees F. Rinse fish; pat dry with paper towels. Set aside.
Cut four 15-inch-square pieces of parchment paper. Divide sweet peppers and bok choy among parchment squares. Top with fish.
For sauce, in a small bowl combine tamari, ginger, vinegar, sesame oil, and chili sauce. Spoon sauce over fish. Sprinkle with the 1/2 cup green onions, the tangerine peel, and black pepper.
For each packet, bring up two opposite edges of parchment paper and fold together several times to seal. Fold the remaining ends to completely enclose fish mixture, leaving space for steam to build. Place packets in a single layer in a shallow baking pan.