Unique recipes for Alaskan Halibut

Halibut en Papillote

Halibut en Papillote- serves 3-4

Asian Style

1 pound halibut fillets cut into 4-5 oz serving pieces- lightly peppered and scatter the zest of 1 lemon over (no salt)

For each packet: 1/3 c shelled edamame beans thawed, 1/3 carrot- peeled and thinly sliced, 1 green onion thinly sliced(save the green parts for the top layer)

For the sauce

  • 1/3 c soy sauce
  • 1 T sesame oil
  • 1 tsp grated fresh ginger- can use microplane to grate
  • 1 small lemon juiced

1-2 T softened butter (alternative olive oil)

Prepare the halibut fillets with pepper and lemon zest (the sauce is salty so may not need further salt). Mix together the sauce ingredients in a small bowl.  Lay foil sheets on the counter large enough to fold in half- I use about 12-14 inch sheets.  Lay the edamame, carrots and green onion on the lower half of the foil- allowing room to fold the edges over.  Top with the halibut fillet and spoon the sauce over.  Dot with small dabs of softened butter and top with green part of the onion.  Fold the foil in half and seal up all three edges as in photo below.

Lay packets on a cookie sheet and place in preheated 400-450 degree oven.  Cook for about 7 minutes per inch but remove slightly before the full time has passed to allow to rest. The packets will puff up when done.  Can also cook over hot grill instead of oven. Can carefully open a packet to check for doneness but be careful not to get burned from the steam.  After resting for 5-10 minutes, can bring the packets to the table and let everyone open their own or serve on warmed plates or bowls.

Halibut en papillote1 Halibut en papillote2 Halibut en papillote3 Halibut en papillote4

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