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.
HALIBUT EN PAPILLOTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Add the olives, capers, garlic and anchovy to a food processor. Add 1/2 cup olive oil and black pepper to taste. Process to form a silky paste with small pieces of olive and capers remaining, 15 to 20 seconds. Drizzle in more olive oil as needed. Remove the tapenade from the carafe, then drizzle with olive oil and set aside.
- Drizzle the center of each of 4 large circles of parchment paper with some olive oil, then sprinkle with salt and pepper. Top each piece with a thin layer of fennel and some leeks. Top each with a dollop of the olive tapenade and 2 to 3 lemon slices. Lay the fish on top of the lemon slices and sprinkle with salt and pepper. Fold the parchment in half to cover the fish, then crimp the edges shut, being sure to cover the corner of each previous fold. When you are halfway through folding, add 1 tablespoon of white wine to each packet, then continue to fold until the entire package is formed and closed. Place each packet on a baking sheet.
- Bake the fish for 8 to 10 minutes. Remove from the oven, then place each packet on a plate. Cut open the top of the paper to expose the fish. Garnish each fillet with the Calabrian chiles and basil. Serve immediately.
MISO-GLAZED BROILED HALIBUT
This is also good with cod, or any mild white fish. Serve with lime wedges.
Provided by Allyson
Categories World Cuisine Recipes Asian
Time 22m
Yield 4
Number Of Ingredients 6
Steps:
- Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with cooking spray.
- Whisk miso, rice wine, and mirin together in a small bowl until smooth.
- Place halibut on the baking sheet and cover with 1/2 the miso mixture.
- Broil in the preheated oven until golden, 4 to 5 minutes. Turn and brush with remaining miso mixture. Sprinkle sesame seeds on top. Continue broiling until second side is golden, 3 to 4 minutes more.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 7.8 g, Cholesterol 54.4 mg, Fat 6.1 g, Fiber 1.2 g, Protein 37.9 g, SaturatedFat 0.9 g, Sodium 732.7 mg, Sugar 3.4 g
NINA SIMONDS'S BROILED HALIBUT WITH MISO GLAZE
Provided by Amanda Hesser
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In small bowl, combine ginger, mirin and miso, and mix until smooth. Rub on flesh side of fish pieces. Marinate 30 minutes.
- Heat broiler. Brush broiling pan with oil. Lay fish in pan, skin side down, and broil for 7 to 9 minutes, until flesh flakes and glaze bubbles and browns. Serve with steamed sticky rice and sauteed greens.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 1 gram, Sodium 610 milligrams, Sugar 1 gram, TransFat 0 grams
MISO GLAZED HALIBUT
I've adapted this from Elizabeth Andoh's wonderful book Washuko. I love the flavors in Japanese food, and how simple most of the recipes are. This one is no exception; beautiful fresh fish, miso, mirin and sake. That's it.
Provided by IngridH
Categories Halibut
Time 11m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Remove the fish from the refrigerator, and salt it lightly. Set aside while preparing the miso mixture.
- Combine the miso, mirin and sake in a small bowl, mixing until well combined.
- Pread the miso mixture on all sides of the fish (except the skin side) and set aside for 20 minutes at room temperature. If your kitchen is very warm (summer, heat wave), you could refrigerate for up to an hour.
- Preheat your broiler, setting the rack so that your fish will be about 3 inches below the heat source.
- When hot, broil the fish for 5-6 minutes, until the miso glaze is golden brown, and the fish is cooked through.
Nutrition Facts : Calories 217.2, Fat 3.5, SaturatedFat 0.8, Cholesterol 102.9, Sodium 627.2, Carbohydrate 3.5, Fiber 0.7, Sugar 0.8, Protein 40.1
More about "miso halibut skewer en papillote food"
MISO AND LIME HALIBUT EN PAPILLOTE - JAMIE GELLER
From jamiegeller.com
Cuisine FrenchCategory DinnerServings 4Total Time 35 mins
- Preheat oven to 400°F. Cut 4 (20-inch) pieces of parchment paper. (I like unbleached parchment for a clean and pure flavor.)
- Whisk together miso, zest, juice, ginger, garlic, soy, honey, sriracha, and sesame oil in a small bowl. Pour half miso vinaigrette in another small bowl and set aside.
- Fold each piece of parchment in half lengthwise. Unfold, and place fillet along each crease. Rub each fillet with several tablespoons of miso vinaigrette.
MISO HALIBUT EN PAPILLOTE (IN PARCHMENT) - THE DEFINED …
From thedefineddish.com
5/5 (9)Estimated Reading Time 1 min
- Evenly divide the green beans, shallot, and red bell pepper among the 2 pieces of parchment paper, placing the ingredients in the center of the parchment. Place the halibut on top.
- In a small bowl, whisk together the miso, coconut aminos, fish sauce, sriracha and honey. Evenly pour over the tops of the halibut.
ALL THE WINNING RECIPES FROM FOOD NETWORK STAR, SEASON 14
From foodnetwork.com
FOIL YAKI HALIBUT WITH GINGER-MISO BUTTER AND BOK CHOY
From sitkasalmonshares.com
HALIBUT EN PAPILLOTE RECIPE | SIMPLOT FOODS
From simplotfoods.com
MISO HALIBUT EN PAPILLOTE (IN PARCHMENT) | PUNCHFORK
From punchfork.com
HALIBUT EN PAPILLOTE | HY-VEE
From hy-vee.com
HALIBUT EN PAPILLOTE RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK
MISO HALIBUT SKEWER EN PAPILLOTE – RECIPES NETWORK
From recipenet.org
MISO HALIBUT SKEWER EN PAPILLOTE | PUNCHFORK
From punchfork.com
EASY MISO COD EN PAPILLOTE - FOOD & WINE CHICKIE INSIDER
From foodandwinechickie.com
OUR SEAFOOD EXPERT’S TRICK FOR PERFECT HALIBUT - WHOLE FOODS MARKET
From wholefoodsmarket.com
MISO HALIBUT SKEWER EN PAPILLOTE RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
GEOFFREY ZAKARIAN'S HALIBUT EN PAPILLOTE | THE KITCHEN | FOOD …
From youtube.com
MISO SEA BASS EN PAPILLOTE (IN PARCHMENT) - DISHING OUT HEALTH
From dishingouthealth.com
MISO MARINATED HALIBUT FILLETS RECIPE - COUNTRY GROCER
From countrygrocer.com
MISO AND LIME HALIBUT EN PAPILLOTE | RECIPE | VEGETARIAN RECIPES, …
From pinterest.com
MISO HALIBUT SKEWER EN PAPILLOTE | RECIPE | PAPILLOTE RECIPES, FOOD ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love