Halibut In Paper With Yummy Summer Veg Recipes

HALIBUT IN PAPER WITH YUMMY SUMMER VEG

Steps:

• Preheat the oven to 500°F.
• Fold four 9 x 13-inch pieces of parchment paper in half. Starting at the top of the fold, cut each piece into a large half heart shape (takes you back to Valentine's Day in school, doesn't it?). When the papers are opened, they should be the shape of full hearts. If they're not perfect, that's okay, but a big heart is always better.
• In a large bowl, combine the zucchini, haricots verts, tomatoes, onion, garlic, and red pepper. Toss with olive oil and season with the thyme and salt. Oil and salt the halibut as well. This is the only chance to season the veggies and the fish, so take advantage of it! Taste the veggies; they should taste good. If not, adjust the seasoning.
• Open the parchment paper hearts and brush the paper with olive oil, leaving a 1-inch border.
• Divide the seasoned veggies evenly between the parchment hearts, then lay the fish on top and place two lemon slices on top of each fillet. Close the paper in half over the fish. Working from one end of the parchment to the other, fold the bottom of the paper over the top to create a closure. The seal needs to be really secure so the steam won't escape during the cooking process. Before the package is completely sealed, carefully pour an equal amount of wine into each and complete the enclosure. Put the packages on a baking sheet and cook for 8 to 9 minutes.
• Remove the packages from the oven and place each one on a serving dish. Give each diner the chance to slice open their own package so they can enjoy the burst of aromatic steam that will be released-it's like a fish facial!
• Parchment is traditional here, but you can use aluminum foil to wrap your fish and it will work just fine-even easier to seal!

HALIBUT WITH SUMMER VEGETABLE SAUCE

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add tomatoes; sauté 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes.
• Add halibut fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover; simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle lime juice over.
• Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve.

PAPER BAKED HALIBUT

Steps:

• Preheat oven to 400 degrees.
• Julienne garlic, onion, carrot and red pepper. Toss in a bowl with lemon zest, and olive oil
• Salt and pepper to taste.
• Fold a 16" by 16" piece of parchment paper in half and cut out a large heart shape.
• Open the heart and then place some of the veggies along the fold. Place piece of halibut on top of the veggies and sprinkle with a bit of lemon juice.
• Fold the other half of the heart over the fish and begin to fold and roll over the edges to create a package. Twist end to seal.
• Put on a baking sheet and bake for 15 minutes. This can also be steamed in a pot for about 10 to 15 minutes.