Grilled Halibut En Papillote Recipes

HALIBUT EN PAPILLOTE

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.

MISO HALIBUT SKEWER EN PAPILLOTE

Steps:

• Preheat the oven to 350 degrees F. Salt the halibut and let it come to room temperature.
• Bring 3 cups water to a boil in a saucepan. Add the curry powder, turmeric, 2 cloves of the garlic and 1 teaspoon salt. Bring to a boil.
• Slice the Napa cabbage into 1/4-inch ribbons. Chop the bell peppers into bite-size pieces. Add the veggies to the poaching broth and simmer for 5 minutes.
• Puree the miso, mirin, vinegar, 1 tablespoon of the sesame oil and another 2 garlic cloves.
• Cut the halibut into 1-inch cubes. Pour the miso marinade over the halibut and mix to coat.
• Cut four long ovals of parchment paper. (They should be large enough to cover a whole skewer--you want to create a tight seal to save all the yummy juices.) Add a bed of ginger and Napa cabbage to each oval. Thread the halibut cubes onto 4 skewers, alternating with the peppers. Set a skewer in the middle of each piece of parchment; fold up the parchment and crimp the edges to seal.
• Place the parchment packets in the oven for 12 minutes.
• While the fish is cooking, mince the remaining 2 cloves garlic and combine with the remaining 2 tablespoons sesame oil. Brush the naan with the garlic oil and sprinkle with salt. Grill until golden. Cut the naan into quarters and sprinkle with chopped chives
• Serve the parchment packets with naan on the side. Let your guests open the packets and enjoy the aromas.

FISH EN PAPILLOTE

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

GRILLED HALIBUT EN PAPILLOTE

Steps:

• 1. If you are using Napa cabbage, ignore this step. If you are using white or savoy cabbage, blanch it in boiling salted water to cover for about 2 minutes, until just tender. Rinse under cold water to stop the cooking, then drain. 2. Make a stack of 3 pieces of 3-foot-long sheets of aluminum foil (the three layers are needed for strength). Have the short end facing you and butter it halfway up to the other end. On the buttered half of the foil, place the cabbage, fish, pepper, mushrooms and tomato. Cut the 2 tablespoons butter into bits and dot the pile with it. Then scatter over the pile the mint, cilantro and lime juice. 3. Fold the unbuttered end of the foil over the pile, then fold the foil onto itself the long way. Crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. The package must be very tightly sealed, but leave plenty of room around the fish. 4. Here you have two options: a. Oil a barbecue grill and heat on direct heat. As soon as grill is smoking hot, place packets directly over heat. Packets should expand after about 4-5 minutes. Cook for 5-6 minutes after that point. b. Place a skillet large enough to fit the package over high heat. A minute later, add the oil, then pour out all but a film. Put the package directly on the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of escaping steam. Cook for 5 to 6 minutes from that point (less for salmon, more for halibut). 5. Remove the package from the heat, still taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit along the length of the top with a knife. Use a knife and fork to open up the package, then spoon the fish and vegetables onto a plate. Top with coarse salt and serve. From Jean-Georges: Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten with Mark Bittman (Broadway Books)

HALIBUT EN PAPILLOTE

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.