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Halibut with Japanese Flavors

2 tb White miso paste
1 tb Sugar
1 tb Rice wine or dry sherry
1 ts Reduced-sodium soy sauce
1 lb Halibut fillet, skinned and into 4 portions
2 Sheets nori seaweed, cut julienne strips
2 Scallions, trimmed, thinly sliced

Preheat oven to 400 degrees. Prepare 4 parchment or aluminum foil papillotes. In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth. Place a piece of halibut in the center half of each opened paper heart. Brush the miso mixture over the halibut and top with seawood and scallions. Seal the packages and place them on a baking sheet. Bake for 10 to 12 minutes, or until the packages are puffed. (You may open one package to check that the fish is opaque.) Transfer to plates; let each diner open his or her own package. Serves 4.

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