Source: Enlitened Kosher Cooking by Nechama Cohen

Halibut steaks baked in pouches with spices.

Servings

16 oz raw halibut fillets (4 4oz fillets)
0.5 fresh lemon juice, per fruit
1 pinch salt and pepper , to taste
1 tbsp paprika, sweet, Hungarian
2 medium garlic cloves , peeled and finely diced
1 tsp fresh lemon juice
0.25 tsp black pepper , freshly ground
0.25 tsp ground cumin (optional)
1 tbsp light mayonnaise
0.5 tsp Mustard, deli
4 scallions , sliced (see additional info)
1 medium carrots , peeled and thinly sliced
2 medium celery stalks , thinly sliced

1 Preheat oven to 350 degrees F. Rinse fish steaks. Squeeze lemon juice over them and sprinkle salt and pepper on both sides. Set aside.
2 Mix the next 7 ingredients and set aside. Slice the remaining vegetables and divide evenly on 4 (4 1/2 x 12-inch) pieces of aluminum foil lined with baking paper.
3 Rinse steaks and pat dry. Rub both sides of steaks liberally with the 7 ingredients mixture and place them on top of the vegetables. Close foil in the middle and twist ends shut.
4 Place in the oven and bake for 20 to 25 minutes
5 Remove and cool in packets or serve immediately.

Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.