ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES
Steps:
- Preheat the oven to 425 degrees F.
- Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
- Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
- Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
- Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.
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
HALIBUT EN PAPILLOTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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, SQUASH, TOMATO, AND OLIVES IN PARCHMENT
Cooking a meal in a parchment paper packet is a quick and easy way to prepare a healthy meal with the bonus of minimal clean up! Also, who doesn't like to open presents! These packets can easily be cooked on the grill or oven.
Provided by threeovens
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F; cut 4 sheets of parchment paper twice the size of the halibut fillets and fold in half lengthwise.
- Season the halibut on both sides with salt and pepper; set aside.
- Cut the squash into julienne strips.
- Open parchment papers and spread out on a clean, dry work surface.
- Divide the squash between the papers, placing the squash to one side of the center fold.
- Top with halibut.
- Divide tomatoes, olives, and fresh thyme.
- Drizzle with oil.
- Fold edges of packets to enclose fish and seal.
- Place packets on a rimmed baking sheet and bake until parchment papers puff, about 12 to 14 minutes.
- Serve in packets, if desired (recommended for presentation).
Nutrition Facts : Calories 277.9, Fat 11.8, SaturatedFat 1.7, Cholesterol 54.5, Sodium 170, Carbohydrate 5.1, Fiber 1.7, Sugar 3, Protein 36.8
HALIBUT IN PARCHMENT
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
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.
BAKED HALIBUT WITH TOMATO CAPER SAUCE
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Provided by Martha Rose Shulman
Categories dinner, weekday, sauces and gravies, main course
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
- Make the sauce as directed and keep warm.
- Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
- Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams
HALIBUT BAKED IN PARCHMENT
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
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.
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- Halibut With Sugar Snap Pea Salad. Dress crisp snap peas with olive oil, lime juice, and grated ginger for a bright accompaniment to the fish. Get the recipe.
- Asian-Style Halibut in Parchment. Cook the fish with bok choy, bell pepper, soy sauce, rice vinegar, and ginger for an Asian-influenced one-packet meal.
- Halibut With Citrusy Tomatoes and Capers. Fresh tomatoes cooked with orange juice, parsley, and capers make a bright, tangy partner for the simple fish.
- Halibut With Spicy Lemon-Thyme Vinaigrette. Drizzle the fish with a mixture of lemon juice, thyme, crushed red pepper, and olive oil to add a bright kick.
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