Gingered Halibut in Parchment Envelopes

It's raining how hard in L.A.?

Rain has always meant clean, fresh air, gorgeous views of green hillsides, and glorious hours of running around, having nothing better to do but to see how muddy you can get. We received 5 inches of rain this weekend. This is the fun stuff, the kind of rain that makes you want to organize a football game or soccer game just to take advantage of the mud.

And then reality sinks in.

This is the kind of rain that now transforms your 60 minute commute into a dreadful 2-and-half-hour commute. One day of rain and roads are closed because the huge dips in the road cause giant puddles, and all of those motorists who insist on tailing you in 10% visibility are getting in accidents.

All of the sudden one of my favorite things in life is now anticipated with dread. "No, we couldn't be in for more rain, could we?" I glance at the TV, hoping for good news. "Oh yes, the worst is yet to come in the next two days" the meteorologist answers formidably. Panic. Short of breath. Uncontrollable shaking.

I need to relax. I pull out my yoga mat, turn on my "Power Yoga" dvd and breathe. An hour later I wander into the kitchen, inspired by the sudden peace that I now have. I need a dinner to match; something that will keep my mind off tomorrow morning's commute.

This is the result: Gingered Halibut in Parchment Envelopes. It is so simple, and there are almost no dishes to wash (a huge perk in a recipe when one's dishwasher is one's self and one's darling husband). The flavors are light and tangy, the spinach deliciously wilted and infused with ginger, and the fish perfectly flaky. Reminiscent of nothing going on around you, the dish transports you away from the traffic and to a simpler place. One where you can, again, look forward to the rain.

At least the rain still breeds creativity.

Gingered Halibut in Parchment Envelopes
(adapted from Giada di Laurentis' "Everyday Italian")

3 C. fresh baby spinach leaves
2 (5-ounce) Halibut fillets
2 t. fresh ginger, peeled and minced
1 t. minced garlic
1/4 C. dry white wine
4 t. soy sauce
1 t. sesame oil
1/2 lime, quartered
1 T. fresh basil, chiffonade

Cut 4 (12-inch-square) pieces of parchment paper. Preheat the oven to 400 degrees F.

Working with 1 parchment square at a time, place the paper squares on the work surface. Place 1 1/2 cups of spinach in the center of each parchment square. Top with a halibut fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of white wine, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Fold each of two sides of the paper over the fish. Roll the remaining edges and pinch tightly to seal. Tie with twine if necessary.

Place the paper envelopes on a heavy large baking sheet. Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to plates. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle the basil over the fish and serve with a bed of jasmine rice, if desired.