Halibut En Papillote Food
HALIBUT EN PAPILLOTE
It's a super easy, super fast, and really flavorful way to prepare halibut but the best part happens at the table, when you tear open that parchment paper package. You can see the quinoa, the bright vegetables, and the steam rising off to the side...that's when you know you're in business.
Provided by Kevin Gillespie
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (convection, if possible). Prepare the vegetables: Peel and slice the turnip on a mandoline, then julienne into matchsticks. Set aside. Do the same for the carrots. Then slice the shallot, jalapeno, sugar snap peas, garlic, and cabbage. The vegetables should be roughly the same size, so they cook evenly.
- Assemble the papillote: Lay parchment paper on a rimmed baking sheet. Place 1/2 cup quinoa in the middle of the parchment and then layer 1/4 of each vegetable on top (for 4 individual papillotes). Season with a pinch of salt, pepper, and a drizzle of olive oil. Place a halibut fillet on top and drizzle with more olive oil, salt, and a bit of lemon zest. Bring the two sides of the parchment up over the halibut, align the edges, and fold down the parchment tightly over the fish. Turn the packet and fold the ends of the parchment under the fish to create a tight packet. Bake 8-12 minutes.
- Finish the dish: The halibut is cooked when the fish is opaque and firm to the touch. Set the packet on a serving plate and carefully open. Finish with 1 tablespoon olive oil, scallions, and lemon juice and serve.
BAKED HALIBUT EN PAPILLOTE WITH LEEKS AND CARROTS
Make and share this Baked Halibut En Papillote With Leeks and Carrots recipe from Food.com.
Provided by English_Rose
Categories Halibut
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F Cut out two large circles of baking parchment or greaseproof paper (the size of a large dinner plate). You want a few inches around the fish, so if you are using something other than halibut, work to that size. It can't be too big and if it's too small the fish won't steam properly.
- Fold each paper in half, then in the centre of one side divide the ingredients between them. Pile up the leeks and carrots, add the fish, then the dill, lemon and seasoning. Scrunch up the sides of paper, then add the oil and wine.
- Make a parcel by folding up the sides. Then put each parcel in a big piece of foil, scrunch it up to seal then place each on a baking sheet and bake for 20 minutes. Discard the foil and serve the parcels on large plates. Open and eat while piping hot.
Nutrition Facts : Calories 592, Fat 14.3, SaturatedFat 2, Cholesterol 130.6, Sodium 282, Carbohydrate 19.2, Fiber 3.3, Sugar 6.5, Protein 86.8
INDIAN HALIBUT "EN PAPILLOTE" WITH COCONUT-MINT CHUTNEY
Easier than it sounds! The spicy pale green chutney is made in a food processor and the halibut fillets are easily folded up within parchment paper or foil. Get your guests to cut open the little parcels at the table, it's a good wow factor as the steam bursts forth with the exotic aromas. Recipe adapted from Indian Home Cooking. Indian Sweet and Sour Butternut Squash (see my recipes) makes a great accompaniment to this fish! Recommended Wines: Aura Verdejo 2003, Rueda, Spain; 2002 Grand Burge Thorn Riesling, Eden Valley, Australia; Seresin Sauvignon Blanc 2002, Marlborough, New Zealand; Laurent-Perrier Rosé Brut, current release; Manzanilla Papirusa Lustau Sherry, Spain.
Provided by GeeWhiz
Categories Chutneys
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Sprinkle the fish all over with salt, and refrigerate 30 minutes.
- Meanwhile, combine all the chutney ingredients in a food processor, and process until it forms a thick marinade, adding water 1 teaspoon at a time if necessary; Taste for salt, and set aside.
- Rinse the fish, and pat dry.
- Cut a piece of aluminum foil or parchment paper about 15 inches long, and lay it on a work surface, with the short side facing you; Brush the bottom half with a little oil.
- Spoon about one-eighth of the chutney on the bottom half, and spread it out to a rectangle about the size of a halibut fillet.
- Set one fillet on top of the chutney, and cover with another eighth of the chutney.
- Fold the top half of the foil over the halibut so that the top and bottom edges meet.
- Fold the bottom edge up about 1/4 inch, then fold it up twice more.
- Do the same on both sides to completely seal the halibut in the package.
- Repeat to make three more packages.
- Put the packages in a single layer on a baking sheet, and bake until the foil just begins to puff, about 8 to 10 minutes.
- Cut the packages open and slide the fish and chutney out onto plates.
- Serve hot.
Nutrition Facts : Calories 280.2, Fat 8.9, SaturatedFat 4.8, Cholesterol 55.8, Sodium 834.9, Carbohydrate 12.1, Fiber 3, Sugar 3.7, Protein 37.9
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