Tuesday, June 04, 2013

Halibut en Papillot

I had a couple halibut steaks I wanted to make for us, but I was also feeling lazy and not like paying attention to my fish. So I ended up deciding to do it this way, since you can just plunk it in the oven and come back later. Plus, it's already portioned out and you get to open up a fun, steamy package. Hope you enjoy!

2 6-ounce halibut filets
2 tablespoons each: thinly sliced green onions, thinly sliced celery, butter, lemon juice, radish greens (optional)
salt and pepper to taste
1 garlic clove, sliced thinly lengthwise
2 small sprigs each: mint, Thai basil
1/2 tablespoon olive oil

Preheat oven to 425F. Get out two pieces of parchment paper and brush them with olive oil on one side, leaving a 2" border around the edges free of oil. Put a piece of fish on each piece of parchment, then season with salt and pepper. Add half of the onions, celery, butter, lemon juice, radish greens, garlic, mint and basil to the top of each filet (I put the butter on the very top). Fold the top of the paper over so the fish sits along the seam and fold it down and around the edges tightly*. Bake 15-18 minutes. Serves 2.

* Here's a video showing you how. You'll want to start this video about 40 seconds from the end.

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