Halibut In Parchment Recipes

HALIBUT IN PARCHMENT

Steps:

• Preheat oven to 400 degrees. Divide cabbage and carrot among four 16-inch-long pieces of parchment. Top with fish, cilantro, and ginger and season with salt. Drizzle with oil and vinegar.
• Bring long ends of paper together and fold 3 times to make a seam. Tuck short ends under to secure.
• Place packets on a rimmed baking sheet and bake until puffed and fish is opaque, 13 to 15 minutes. Transfer packets to plates, gently pull open, and serve immediately.

HALIBUT BAKED IN PARCHMENT

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.

HALIBUT IN PARCHMENT PAPER

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.

HALIBUT IN PARCHMENT

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.

PARCHMENT-BAKED HALIBUT

Steps:

• . Preheat the oven to 375 degrees F. 2. In a small nonstick skillet, saute the onion and peppers in the oil over medium heat until they begin to soften. Add the wine, oregano, parsley, salt, and pepper, and simmer for 4 minutes, adding a little more wine to moisten (if necessary). Remove the skillet from the stove, and set aside. 3. On a flat surface, measure four pieces of parchment or aluminum foil to wrap the steaks. Cut the paper 3-4" longer than the steak and 2½ times the width. Brush 1 side of each paper with oil. 4. Lay a steak slightly off center on each piece of paper, and spoon one-quarter of the vegetable mixture on top. Fold the paper over the steak. Fold or crimp the ends together to make a sealed packet. Repeat with each of the remaining steaks. 5. Place the packets on a baking sheet, and bake for about 20 minutes. (Thicker steaks will require additional cooking time.) 6. Carefully transfer the packets to serving plates. Cut open just before serving.