Halibut In Parchment Recipes

HALIBUT IN PARCHMENT

Halibut in Parchment image

Steaming fish "en papillote" is a French technique, but with cilantro, ginger, sesame oil, and rice vinegar, you can put a Southeast Asian-inspired twist on the classic Halibut in Parchment dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 8

Ingredients

1/2 small head napa cabbage, cored and thinly sliced
1 medium carrot, shaved with a vegetable peeler
4 skinless firm white fish fillets, such as halibut or bass (1 1/2 pounds total)
1/2 cup packed fresh cilantro leaves
4 teaspoons finely grated peeled fresh ginger
Coarse salt
8 teaspoons toasted sesame oil
4 teaspoons seasoned rice vinegar

Steps:

Preheat oven to 400 degrees. Divide cabbage and carrot among four 16-inch-long pieces of parchment. Top with fish, cilantro, and ginger and season with salt. Drizzle with oil and vinegar.
Bring long ends of paper together and fold 3 times to make a seam. Tuck short ends under to secure.
Place packets on a rimmed baking sheet and bake until puffed and fish is opaque, 13 to 15 minutes. Transfer packets to plates, gently pull open, and serve immediately.

Nutrition Facts : Calories 285 g, Fat 13 g, Fiber 1 g, Protein 36 g, SaturatedFat 2 g

HALIBUT IN PARCHMENT PAPER

Halibut in Parchment Paper image

Make and share this Halibut in Parchment Paper recipe from Food.com.

Provided by lazyme

Categories Halibut

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 halibut fillets (6 to 8 oz ea)
2 tablespoons butter
2 teaspoons chopped fresh parsley
1/2 red onion, finely sliced
1 zucchini, finely sliced
1 yellow squash, finely sliced
1 large tomatoes, quartered
salt, to taste
fresh ground black pepper, to taste
2 pieces parchment paper (12-inches square each)

Steps:

Preheat oven to 375 degrees.
Toss together the parsley, red onion, zucchini, yellow squash, tomato and salt and pepper.
Place each halibut filet on a piece of parchment paper and top with vegetable mixture.
Place 1 tablespoon of butter on top of each.
Fold halibut in parchment paper and roll edges to seal. Place on a sheet pan and cook for 20 to 25 minutes.

Nutrition Facts : Calories 516, Fat 17.5, SaturatedFat 8.6, Cholesterol 221.3, Sodium 384.2, Carbohydrate 12.3, Fiber 3.6, Sugar 8.5, Protein 75.3

HALIBUT IN PARCHMENT

Halibut in Parchment image

Cooking the halibut in parchment paper creates in a deeply flavorful dish, since the steam created stays within the parchment packet.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 7

Ingredients

1 large russet potato, scrubbed and sliced 1/8-inch thick
1 clove garlic, finely chopped
2 ounces baby spinach, well washed
2 medium shallots, thinly sliced
1 lemon, thinly sliced
2 6-ounce halibut fillets, about 1 1/2 inches thick
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees. Using two 12-by-17-inch sheets parchment paper, fold each sheet in half crosswise.
Place 1 sheet of parchment flat on a work surface. Place half of the potatoes, garlic, spinach, shallots, and 2 lemon slices on one side of the crease; season with salt and pepper. Place halibut on top of lemon slices, and season with salt and pepper. Fold parchment over ingredients. Make small overlapping folds along the edge to seal.
Place packets on a baking sheet. Bake until packets have puffed, and fish is cooked through, about 18 minutes. Transfer packets to individual plates. Serve immediately, opening packets at the table. Garnish with any remaining lemon slices.

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