Halibut In Parchment Recipes

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HALIBUT IN PARCHMENT PAPER

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



Halibut in Parchment Paper image

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

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)

HALIBUT BAKED IN PARCHMENT

This is more of a technique for using parchment cooking bags such as those made by PaperChef to cook fish than a recipe.

Provided by Lille

Categories     Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5



Halibut Baked in Parchment image

Steps:

  • Preheat oven to 400°F.
  • Divide halibut into 4 pieces. Brush with olive oil and season with salt and pepper to taste.
  • On a baking sheet, place fish in parchment cooking bag or on a large sheet of parchment paper. Scatter green onions and capers over fish. Close bag tightly or wrap up parchment.
  • Bake for 15-20 minutes. Fish is done when you can see liquid bubbling in the cooking bag and the parchment is very lightly browned.

24 -32 ounces halibut
1 tablespoon extra virgin olive oil (use a flavourful one)
2 green onions, thinly sliced
1 tablespoon capers
salt and pepper

HALIBUT IN PARCHMENT

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



Halibut in Parchment image

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.

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

HALIBUT EN PAPILLOTE

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13



Halibut en Papillote image

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.

1/2 cup Kalamata olives
2 tablespoon capers, rinsed
2 cloves garlic
1 anchovy fillet
1/2 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
1 head fennel, quartered and sliced paper-thin
2 leeks, white parts only, split, thinly sliced, and washed
1 lemon, sliced into thin wheels
Four 4- to 6-ounce halibut fillets
4 tablespoons white wine
1 Calabrian chile, minced
Fresh basil, for garnish

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



Halibut en Papillote image

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.

1/3 cup turnips
1/4 cup carrots
1/4 cup sugar snap peas
1/4 cup shallot, sliced
1/4 cup jalapeno, minced
2 cloves garlic, thinly sliced
1 cup cabbage, thinly sliced
2 cups quinoa, cooked
salt
Pepper
1/4 cup olive oil
4 halibut fillets, skinless, 3 oz each
1 lemon
Scallions, white and light green parts, sliced

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