Hoisin-Orange Halibut Steak Packets

• 4 heads baby bok choy, coarsely chopped
• 8 ounces fresh shiitake mushrooms, stemmed, sliced, and sauteed in a small amount of oil for 2 minutes
• 1 red bell pepper, sliced
• 2 garlic cloves, slivered
• 2 teaspoons canola oil
• 14 teaspoon salt
• 14 teaspoon black pepper
• 2 halibut steaks (4 to 5 oz. each)
• 14 cup hoisin sauce
• 1 teaspoon grated orange zest
• 14 cup fresh orange juice
• 1 tablespoon chopped parsley

1. Preheat an outdoor grill or preheat oven to 425 degrees Fahrenheit.
2. Combine the bok choy, sauteed mushrooms, bell pepper, garlic, oil, and seasonings in a medium sized bowl.
3. Toss to combine and divide the vegetables between 2 very large pieces of aluminum foil, keeping it on one half of the sheet.
4. Top each portion with a halibut steak.
5. In a small bowl, whisk together the remaining ingredients.
6. Drizzle this over the halibut steaks.
7. fold the empty half of the foil sheet over the filled side and seal to form packets.
8. Place the packets on a baking sheet and into the oven, or place them directly on a hot grill.
9. Cook for 20 minutes until packets puff slightly.
10. Vegetables should be tender and fish should flake easily but not be dry.

choy, shiitake mushrooms, red bell pepper, garlic, canola oil, salt, black pepper, hoisin sauce, orange zest, orange juice, parsley

Taken from www.food.com/recipe/hoisin-orange-halibut-steak-packets-500480 (may not work)