Indian Halibut En Papillote With Coconut Mint Chutney Recipes

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HALIBUT EN PAPILLOTE



Halibut en Papillote image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

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

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.

HALIBUT EN PAPILLOTE



Halibut en Papillote image

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

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

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.

INDIAN HALIBUT "EN PAPILLOTE" WITH COCONUT-MINT CHUTNEY



Indian Halibut

Easier than it sounds! The spicy pale green chutney is made in a food processor and the halibut fillets are easily folded up within parchment paper or foil. Get your guests to cut open the little parcels at the table, it's a good wow factor as the steam bursts forth with the exotic aromas. Recipe adapted from Indian Home Cooking. Indian Sweet and Sour Butternut Squash (see my recipes) makes a great accompaniment to this fish! Recommended Wines: Aura Verdejo 2003, Rueda, Spain; 2002 Grand Burge Thorn Riesling, Eden Valley, Australia; Seresin Sauvignon Blanc 2002, Marlborough, New Zealand; Laurent-Perrier Rosé Brut, current release; Manzanilla Papirusa Lustau Sherry, Spain.

Provided by GeeWhiz

Categories     Chutneys

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 (6 -8 ounce) skinless halibut fillets (about 1 inch thick)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
canola oil, for brushing
2/3 cup grated fresh coconut (mixed with 1/3 cup whole milk) or 2/3 cup unsweetened dried shredded coconut (mixed with 1/3 cup whole milk)
1 shallot, peeled and quartered
3 fresh hot green chili peppers
6 garlic cloves
2 cups mint leaves
1/3 cup cilantro leaf
1/4 cup curry leaf (optional)
2 small lemons, juice and zest of
3 tablespoons yogurt
1/4 teaspoon salt (to taste)

Steps:

  • Preheat oven to 450 degrees.
  • Sprinkle the fish all over with salt, and refrigerate 30 minutes.
  • Meanwhile, combine all the chutney ingredients in a food processor, and process until it forms a thick marinade, adding water 1 teaspoon at a time if necessary; Taste for salt, and set aside.
  • Rinse the fish, and pat dry.
  • Cut a piece of aluminum foil or parchment paper about 15 inches long, and lay it on a work surface, with the short side facing you; Brush the bottom half with a little oil.
  • Spoon about one-eighth of the chutney on the bottom half, and spread it out to a rectangle about the size of a halibut fillet.
  • Set one fillet on top of the chutney, and cover with another eighth of the chutney.
  • Fold the top half of the foil over the halibut so that the top and bottom edges meet.
  • Fold the bottom edge up about 1/4 inch, then fold it up twice more.
  • Do the same on both sides to completely seal the halibut in the package.
  • Repeat to make three more packages.
  • Put the packages in a single layer on a baking sheet, and bake until the foil just begins to puff, about 8 to 10 minutes.
  • Cut the packages open and slide the fish and chutney out onto plates.
  • Serve hot.

Nutrition Facts : Calories 280.2, Fat 8.9, SaturatedFat 4.8, Cholesterol 55.8, Sodium 834.9, Carbohydrate 12.1, Fiber 3, Sugar 3.7, Protein 37.9

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