HALIBUT, SQUASH, TOMATOES, AND OLIVES
Steaming food in parchment -- or en papillote, as it's traditionally called -- is a low-fat way to cook a full meal in one shot: The juices from each ingredient are sealed inside the pouch to flavor the dish. Plus, it makes for a dramatic presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Lightly season the halibut fillets on both sides with salt and pepper. Cut 4 pieces of parchment paper (12 by 16 inches each) and lay them on a clean work surface. Fold each in half crosswise, making a crease in the middle, then open and lay flat.
- Cut yellow squash into julienned strips and divide among parchment rectangles, mounding on one side of the fold. Season with salt and pepper. Lay a piece of halibut on top of each pile of squash. Divide the cherry tomatoes (sliced in half, if large) and olives between the four piles and top each pile with thyme. Drizzle each with oil.
- Starting in one corner, fold each packet into a half-moon and seal well. Transfer packets to a rimmed baking sheet, and cook in the oven until parchment puffs up, about 12 to 14 minutes. To serve, place each packet on a plate and cut open with kitchen shears at the table, being careful not to burn yourself when the steam escapes.
Nutrition Facts : Calories 294 g, Cholesterol 54 g, Fat 10 g, Protein 37 g, Sodium 255 g
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Arsh Maan
[email protected]Overall, this is a great recipe that I would recommend to others.
Mohammad Williams
[email protected]I'm not sure what went wrong, but my dish turned out really watery.
Md Shafin Islam
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Rick Ramnath
[email protected]I had some trouble finding fresh halibut, so I used frozen instead. It worked out fine, but the fish wasn't as flaky.
Malinda Roll
[email protected]The halibut was a bit overcooked, but the rest of the dish was delicious.
Billy Sigudla
[email protected]This dish was a little too bland for my taste. I would add more spices next time.
nathalie gilot
[email protected]I substituted tilapia for the halibut and it turned out great! This recipe is very versatile and can be easily adapted to your own preferences.
Blue Blue
[email protected]I love that this dish is healthy and delicious. It's a great way to get my family to eat more fish.
atugonza adreen
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and the clean-up is a breeze.
Lal Shrestha
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it and I received several compliments on my cooking.
Vicent Musabayi
[email protected]This recipe was easy to follow and the results were impressive. My guests raved about the dish and I felt like a master chef!
Sufyan Raj
[email protected]I'm not a huge fan of halibut, but this dish changed my mind. The fish was cooked perfectly and the flavors were incredible.
Kenneth Waterhouse
[email protected]The flavors in this dish were amazing! The sweetness of the squash and tomatoes paired perfectly with the briny olives and the flaky halibut.
SATRUDHAN Yadav
[email protected]This dish was a hit with my family! The halibut was cooked perfectly, and the combination of squash, tomatoes, and olives was delicious. I'll definitely be making this again.