Miso Halibut Skewer 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.

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.

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.

MISO-GLAZED BROILED HALIBUT

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.

NINA SIMONDS'S BROILED HALIBUT WITH MISO GLAZE

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.