Grilled Halibut En Papillote Recipes

FISH EN PAPILLOTE

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

HALIBUT EN PAPILLOTE WITH LEMON AND WHITE WINE

Steps:

• Pre-heat the oven to 400˚ F.
• Cut out 2 large squares of parchment paper - about 13-inches by 15-inches each. Place a fillet of halibut on one half of each piece of paper. Season the fish very well with salt and pepper. Top each fillet with lemon slices and thyme sprigs. Brush the outer rim of the parchment squares with the beaten egg white. Dot each fillet with 1 tablespoon of butter and sprinkle 2 tablespoons of white wine on each piece of fish.
• Fold up each parchment square by folding one half of the paper over onto the other half and press together. Make a series of straight folds on the outer rim of the squares to seal the edge together.
• Place the two packages onto a baking sheet and bake in the oven for 10 to 12 minutes or, cook in the air fryer for 10 minutes each. Depending on the size of your air fryer, you may have to cook them one package at a time. The package should be puffed up and slightly browned when fully cooked. The fish should feel firm to the touch (you can often, carefully, press on the fish through the paper).
• You can serve these simply with the parchment paper already cut open to reveal the insides, have your guests cut open the packages at the table, or remove the parchment completely, transferring the tasty insides to a plate.

GRILLED HALIBUT

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
• Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

FISH EN PAPILLOTE

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F.
• In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
• Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
• Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
• Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.

GRILLED HALIBUT EN PAPILLOTE

Steps:

• 1. If you are using Napa cabbage, ignore this step. If you are using white or savoy cabbage, blanch it in boiling salted water to cover for about 2 minutes, until just tender. Rinse under cold water to stop the cooking, then drain. 2. Make a stack of 3 pieces of 3-foot-long sheets of aluminum foil (the three layers are needed for strength). Have the short end facing you and butter it halfway up to the other end. On the buttered half of the foil, place the cabbage, fish, pepper, mushrooms and tomato. Cut the 2 tablespoons butter into bits and dot the pile with it. Then scatter over the pile the mint, cilantro and lime juice. 3. Fold the unbuttered end of the foil over the pile, then fold the foil onto itself the long way. Crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. The package must be very tightly sealed, but leave plenty of room around the fish. 4. Here you have two options: a. Oil a barbecue grill and heat on direct heat. As soon as grill is smoking hot, place packets directly over heat. Packets should expand after about 4-5 minutes. Cook for 5-6 minutes after that point. b. Place a skillet large enough to fit the package over high heat. A minute later, add the oil, then pour out all but a film. Put the package directly on the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of escaping steam. Cook for 5 to 6 minutes from that point (less for salmon, more for halibut). 5. Remove the package from the heat, still taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit along the length of the top with a knife. Use a knife and fork to open up the package, then spoon the fish and vegetables onto a plate. Top with coarse salt and serve. From Jean-Georges: Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten with Mark Bittman (Broadway Books)