Asian fish in a packet

Fish fillets or steaks, rinsed	12 ounces
Rice, cooked	1 cup
Bok Choy, coarsely chopped	2 cups
Green onions, chopped	2
Vegetable oil	1 tablespoon +
Ginger, grated	1 teaspoon
Garlic, pressed or minced	2 cloves
Soy sauce	2 tablespoons
Sesame oil, dark	2 teaspoons
Chili oil

1. Preheat the oven to 450°F. 
2. Take two 12- x 24-inch sheets of foil, and fold each in half to create 12-inch, double-thick squares. 
3. Brush a little oil in the center of each foil square. 
4. Spread half of the rice on the center of each foil square, and then layer the greens, fish, and green onions on top of the rice. 
5. In a small bowl, combine the oils, ginger, garlic, and soy sauce; pour half over each serving. 
6. Fold the fold into airtight packets. 
7. Bake for about 20 minutes, depending on the thickness of your fish. 
8. Carefully avoiding the escaping steam, open a packet to ensure the fish is done.

Tip: Water chestnuts, julienned daikon or turnips, or slices of fresh shiitake placed on the greens beneath the fish are tasty additions.

Recipe from Moosehead Restaurant Cooks At Home.

Poached halibut with lemon-onion marmalade

Lemon-onion marmalade
Olive oil	2 tablespoons
Onions, coarsely chopped	2 cups
Lemon	1
Balsamic vinegar	2 tablespoons
Brown sugar	¼ cup
Ginger, freshly grated	2 teaspoons
Halibut
Halibut	4 steaks (3 to 6 ounces each)
Celery, including leaves, sliced	1 stalk
Onion, sliced	½
Lemon, unpeeled, thinly sliced	½
Dry white wine	½ cup
Parsley sprigs	7 or 8
Bay leaf	1
Salt	½ teaspoon

1. Heat oil in a large skillet.
2. Add onions and sauté over a low heat until they are golden brown, about 20 to 25 minutes.
3. While onion cooks, grate lemon peel, being careful not to include the white pith; add lemon peel to onions while they are cooking.
4. Remove pith from lemon, slice, and remove seeds; chop lemon slices, and add to onions.
5. Add vinegar, sugar, and ginger; simmer 5 to 10 minutes; taste and add sugar, if necessary, and set aside.
6. Rinse halibut, and place in a large skillet or fish poacher; add enough water to cover fish by 1 inch, and then remove halibut and set aside.
7. To the water, add remaining ingredients (except marmalade).
8. Bring to boil; cover and boil for 10 minutes to develop the flavors.
9. Carefully place halibut in water; cover, reduce heat, and simmer for 10 minutes per inch of thickness.
10. Remove and serve with the warm marmalade.

Recipes from the Pacific Rim by Marjie Lambert.