Lemon Artichoke Halibut En Papillote Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HALIBUT EN PAPILLOTE WITH LEMON AND WHITE WINE



Halibut en Papillote with Lemon and White Wine image

This has to be the easiest way to cook fish - it's wrapped up in a package, making its own sauce and doesn't smell up your kitchen. You can cook it your oven or air fryer. Easy AND tidy - you have to love that!

Provided by The Blue Jean Chef, Meredith Laurence

Categories     Entrées

Time 22m

Number Of Ingredients 8

2 fillets halibut (about 6 ounces each)
salt
freshly ground black pepper
½ lemon (sliced)
4 fresh thyme sprigs
1 egg white (lightly beaten)
2 tablespoons butter
¼ cup 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.

Nutrition Facts : Calories 297 kcal, Carbohydrate 3 g, Protein 33 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 113 mg, Sodium 242 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FISH EN PAPILLOTE



Fish en Papillote image

Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 11

Zest from 2 limes, finely shredded
3 limes, juiced
4 garlic cloves, thinly sliced
1 piece (2 inches) ginger, peeled and julienned
1 medium red onion, halved and thinly sliced
2 mild to spicy red chiles, halved
4 fillets (6 ounces each) black bass, halibut, or striped bass
4 heads baby bok choy (or 1 large head, quartered)
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
8 sprigs fresh cilantro

Steps:

  • Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.
  • Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.

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.

EN PAPILLOTE



En Papillote image

Provided by Kelsey Nixon

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 (6-ounce) fish fillets
2 cups fresh vegetables
Vinegar, citrus juice, or wine
Fresh herbs or other aromatics
Salt and freshly ground black pepper
2 tablespoons butter, sliced into 4 pieces
En Papillote Variations, recipes follow

Steps:

  • Preheat the oven to 425 degrees F. Mix the seasonings (vinegar, juice, wine, zest, spices, etc.) together in a small bowl; set aside.
  • Fold 4 (20-inch) parchment paper squares in 1/2 lengthwise and cut out a large heart shape. Unfold and arrange on 2 baking sheets. Cook's Note: Aluminum foil can be substituted for parchment paper.
  • Evenly divide the vegetables among the 4 heart-shaped parchment packets. Place fish fillet on top of vegetables and season. Top with a small pat of butter.
  • Fold the top half of the parchment over the fish, overlapping small folds along the edges and sealing. Bake for 10 to 15 minutes, until the parchment paper puffs up.
  • Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam and serve.
  • En Papillote Variations:
  • Wild Mushrooms en Papillote: Replace the fish fillet with 1 pound mushrooms (equal parts chanterelles, morels, and shiitakes). Add fresh chives, fresh parsley, fresh tarragon, white wine, and increase the butter to 1 tablespoon.
  • Spring Vegetables en Papillote: Replace the fish fillet with 4 cups vegetables like zucchini, eggplant, asparagus, etc. Season the vegetables with thinly sliced garlic, fresh herbs, fresh lemon juice, zest, and salt and pepper.
  • Mediterranean Halibut en Papillote: Top the halibut with pitted kalamata olives, sliced red onion, fresh parsley, fresh lemon juice, and fresh oregano. Add white wine for steaming.

LEMON-ARTICHOKE HALIBUT EN PAPILLOTE



Lemon-Artichoke Halibut En Papillote image

Found the recipe in Cooking Light's Fresh Food Fast magazine. I used foil instead of the parchment paper because that is what I had on hand and also I did add some minced garlic which I didn't include in the original recipes ingredients..

Provided by mama smurf

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 (6 ounce) halibut fillets, about 1-inch thick
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 shallot, thinly sliced
1/4 cup fresh salsa, divided (I have used store bought)
1 (9 ounce) package frozen artichoke hearts, thawed
1 lemon, thinly sliced

Steps:

  • Preheat oven to 400 degrees.
  • Pat fillets dry with a paper towel; sprinkle with salt and pepper.
  • Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each. Divide shallot evenly among the squares, placing near fold; top each with 1 fillet and 1 tablespoon salsa (this is where I add the minced garlic on top). Divide artichoke hearts and lemon slices evenly over fillets. Fold paper; seal edges well with narrow folds. Place packets on a baking sheet. Bake at 400 degrees for 15 minutes or until a thermonmeter registers 140-145 degrees when inserted through the paper into the fish. Place one packet on each of four plates; cut open. Serve immediately.

Nutrition Facts : Calories 277.9, Fat 5.4, SaturatedFat 0.8, Cholesterol 70.3, Sodium 392.2, Carbohydrate 9.8, Fiber 4, Sugar 0.5, Protein 48.1

More about "lemon artichoke halibut en papillote recipes"

HALIBUT EN PAPILLOTE - FAIRY GUTMOTHER
2 4oz filets of halibut ; 4TBS olive oil; 2TSP Himalayan salt; 1 bulb fennel, finely sliced horizontally; 1/4C cranberries; 1/2 lemon, sliced; Chopped fennel ; Preheat oven to 400*F. …
From fairygutmother.com


BAKED HALIBUT RECIPE WITH LEMON GARLIC BUTTER - KIT'S …
Jul 5, 2023 This easy baked halibut recipe takes less than 25 minutes and turns out moist, flakey, and perfect every time. It’s great for date nights, easy weeknight meals, and even special occasions! These succulent fillets are always a crowd …
From kitskitchen.com


LEMON-ARTICHOKE HALIBUT EN PAPILLOTE - BIGOVEN
Lemon-Artichoke Halibut en Papillote recipe: Cooking Light. Cooking Light Add your review, photo or comments for Lemon-Artichoke Halibut en Papillote. Seafood Main Dish Fish and Shellfish …
From bigoven.com


HALIBUT EN PAPILLOTE – 2 WAYS – WELL DINED
One combination that I really liked was lemon, cherry tomatoes, artichokes, olive oil, and basil. I made this right at the end of summer with super sweet cherry tomatoes – look at those colors! …
From welldined.com


HALIBUT EN PAPILLOTE – FRENCH WOMEN DON'T GET FAT
Lightly brush 4 squares with olive oil. Preheat the oven to 350°F. Put halibut in the center and drizzle with Champagne. Add 2 sprigs of thyme, 2 lemon slices, 2 parsley sprigs and ½ tsp …
From frenchwomendontgetfat.com


HALIBUT EN PAPILLOTE – RECIPES FOR CLUB + RESORT CHEF
Jul 27, 2022 Clean the artichoke quickly, squeezing lemon juice on the artichoke as you are cleaning it. Keep them in the ice water until ready to be placed in a sous vide bag. Add the artichokes to a bag with butter, olive oil, white wine, …
From recipes.clubandresortchef.com


LEMON ARTICHOKE HALIBUT EN PAPILLOTE RECIPES
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
From tfrecipes.com


FISH EN PAPILLOTE - EASY BAKED FISH IN PARCHMENT WITH …
Feb 3, 2020 Fish cooked en papillote (which is French for “in paper” and is pronounced ahn-pa-pee-yawt) means to bake fish inside of a pouch made of folded parchment paper. To make it, you lay the fish fillet in the center of a …
From wellplated.com


REAL. EASY. MEALS. » LEMON-ARTICHOKE HALIBUT EN PAPILLOTE
Sep 2, 2011 Cut 2 (15-inch) squares of parchment paper. Fold each square in half; open each. Divide shallot evenly among squares, placing near fold; top each with 1 fillet and 1 tablespoon …
From realeasymeals.com


LEMON-ARTICHOKE HALIBUT EN PAPILLOTE RECIPE - RECIPEOFHEALTH
Get full Lemon-Artichoke Halibut en Papillote Recipe ingredients, how-to directions, calories and nutrition review. Rate this Lemon-Artichoke Halibut en Papillote recipe with 4 (6-oz) halibut …
From recipeofhealth.com


HALIBUT EN PAPILLOTE | HEART AND STROKE FOUNDATION
Halibut en papillote Share. Ingredients. 1 tbsp (15 mL) canola oil ... 1/2 cup (125 mL) dry white wine 1 jar (16 oz/455 mL) diced, fire-roasted tomatoes with juice 1 jar (8 oz/227 mL) artichokes, coarsely chopped parchment paper ... 1 lemon, …
From heartandstroke.ca


FISH EN PAPILLOTE - CHEF ABBIE GELLMAN MS, RD, CDN
Jan 13, 2019 My Fish en Papillote, aka Halibut in parchment paper, is the perfect choice! You can use whatever fish and vegetables you like and have dinner on the table in less than 30 minutes. Preheat your oven to 450 degrees …
From chefabbiegellman.com


EASY FISH EN PAPILLOTE RECIPE - THE MEDITERRANEAN DISH
Jul 29, 2020 Tender, flavor-packed fish en papillote, prepared Mediterranean -style with green peppers, tomatoes, and a light lemony sauce, all cooked together in parchment parcels. Comes together in 25 minutes!
From themediterraneandish.com


PAN SEARED HALIBUT WITH LEMON BUTTER AND ARTICHOKES …
This dish highlights the natural goodness of halibut fillets, the zing of lemon butter, and the distinct taste of artichokes. The halibut is seared to perfection, creating a crispy exterior that contrasts with the tender, flaky interior.
From heresyourdinner.com


Related Search