Best 5 Halibut In Parchment Recipes

Halibut in parchment is a delectable dish that combines the delicate flavor of halibut with the aromatic herbs and vegetables cooked within a flavorful parchment packet. This cooking method preserves the natural juices and enhances the flavors of the fish, resulting in a moist and flavorful meal. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the process of selecting the right halibut, preparing the ingredients, and creating an unforgettable halibut in parchment dish that will impress your taste buds and leave you craving for more.

Let's cook with our recipes!

HALIBUT IN PARCHMENT

Halibut in Parchment image

Steaming fish "en papillote" is a French technique, but with cilantro, ginger, sesame oil, and rice vinegar, you can put a Southeast Asian-inspired twist on the classic Halibut in Parchment dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 8

Ingredients

1/2 small head napa cabbage, cored and thinly sliced
1 medium carrot, shaved with a vegetable peeler
4 skinless firm white fish fillets, such as halibut or bass (1 1/2 pounds total)
1/2 cup packed fresh cilantro leaves
4 teaspoons finely grated peeled fresh ginger
Coarse salt
8 teaspoons toasted sesame oil
4 teaspoons seasoned rice vinegar

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.

Nutrition Facts : Calories 285 g, Fat 13 g, Fiber 1 g, Protein 36 g, SaturatedFat 2 g

HALIBUT BAKED IN PARCHMENT

Halibut Baked in Parchment image

This is more of a technique for using parchment cooking bags such as those made by PaperChef to cook fish than a recipe.

Provided by Lille

Categories Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

24 -32 ounces halibut
1 tablespoon extra virgin olive oil (use a flavourful one)
2 green onions, thinly sliced
1 tablespoon capers
salt and pepper

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

Halibut in Parchment image

Cooking the halibut in parchment paper creates in a deeply flavorful dish, since the steam created stays within the parchment packet.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 7

Ingredients

1 large russet potato, scrubbed and sliced 1/8-inch thick
1 clove garlic, finely chopped
2 ounces baby spinach, well washed
2 medium shallots, thinly sliced
1 lemon, thinly sliced
2 6-ounce halibut fillets, about 1 1/2 inches thick
Coarse salt and freshly ground pepper

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.

HALIBUT EN PAPILLOTE

Halibut en Papillote image

Provided by Geoffrey Zakarian

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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 IN PARCHMENT PAPER

Halibut in Parchment Paper image

Make and share this Halibut in Parchment Paper recipe from Food.com.

Provided by lazyme

Categories Halibut

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 halibut fillets (6 to 8 oz ea)
2 tablespoons butter
2 teaspoons chopped fresh parsley
1/2 red onion, finely sliced
1 zucchini, finely sliced
1 yellow squash, finely sliced
1 large tomatoes, quartered
salt, to taste
fresh ground black pepper, to taste
2 pieces parchment paper (12-inches square each)

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.

Nutrition Facts : Calories 516, Fat 17.5, SaturatedFat 8.6, Cholesterol 221.3, Sodium 384.2, Carbohydrate 12.3, Fiber 3.6, Sugar 8.5, Protein 75.3

Tips:

- Use fresh halibut fillets for the best flavor and texture. - Pat the halibut fillets dry before cooking to prevent the parchment paper from becoming soggy. - Season the halibut fillets generously with salt and pepper, and add any other desired seasonings, such as herbs or spices. - Place the seasoned halibut fillets on a large piece of parchment paper. - Fold the parchment paper over the halibut fillets and seal the edges tightly to create a pouch. - Bake the halibut fillets in a preheated oven at 400°F for 15-20 minutes, or until the fish is cooked through. - Carefully open the parchment paper pouch and serve the halibut fillets immediately.

Conclusion:

Halibut in parchment is a delicious and healthy way to cook this versatile fish. It is a simple dish to prepare, and it can be easily customized to suit your own tastes. With its delicate flavor and flaky texture, halibut is a great choice for a special occasion meal.