Indian Halibut En Papillote With Coconut Mint Chutney Recipes

HALIBUT EN PAPILLOTE

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.

INDIAN COCONUT CHUTNEY

Steps:

• Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
• Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
• Remove and discard curry leaves. Allow chutney to cool before serving.

INDIAN HALIBUT "EN PAPILLOTE" WITH COCONUT-MINT CHUTNEY

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.