Orange Tarragon Halibut En Papillote Recipes

ORANGE TARRAGON HALIBUT WITH HONEY EN PAPPILLOTE

Steps:

• Preheat the oven to 400 degrees.
• Prepare four pieces of parchment, one for each piece of fish. I followed the instructions from Serious Eats found here.
• Working on a large sheet pan, place one piece of fish on each piece of parchment, top with 1 1/2 teaspoons of honey and 1 tablespoon of the compound butter.
• Seal the parchment packets and slide the baking sheet into the oven. Cook 12-14 minutes until the packets have ballooned up and you can hear the juices sizzling inside.
• Carefully open the packets and slide the fish onto a prepared plate.

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.

LEMON THYME CRUSTED HALIBUT WITH ORANGE AND TARRAGON EMULSION

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil and butter in a medium skillet. Sear both sides of the halibut fillets until caramelized. Cool and set aside.
• Put chopped basil, lemon thyme, olive oil, salt, pepper, garlic and breadcrumbs in a food processor. Pulse until emulsified.
• Brush one side of the halibut with Dijon mustard. Press the herb mixture onto the mustard to form the crust. Repeat for other pieces of fish.
• Bake the fish for 6 to 10 minutes or until it is cooked through.
• In the same sauté pan cook tarragon sprig and ginger in 1 tbsp. of butter over medium heat until soft.
• Pour in white wine and reduce.
• Add orange juice and reduce by two thirds.
• Remove from heat and strain sauce.
• Add chopped tarragon.
• Whisk in remaining butter. Season to taste.

ORANGE-TARRAGON HALIBUT EN PAPILLOTE

Steps:

• Preheat oven to 400 degrees. Pat fillets dry with a paper towel; sprinkle evenly with lemon pepper. Cut 4 (15-inch)squares of parchment paper. Fold each square in half and reopen. Divide shallots and mushrooms evenly among squares, placing near fold; top each with 1 fillet. Sprinkle fish evenly with tarragon, orange zest, zucchini, and red pepper. Divde orange juice and orange slices evenly over fillets. Fold paper making overlapping pleats to seal the open sides; seal all edges well with narrow folds. Place fish packets on a baking sheet. Bake at 400 degrees for 15 minutes or until the termometer registers 140 degrees to 145 degrees when inserted through the paper into the fish. Place 1 packet on each of 4 plates; cut open. Serve fish immediately directly from packet, or remove from packet and serve the fish and sauce over rice or pasta.

CHICKEN BREASTS AND TARRAGON EN PAPILLOTE (FRANCE)

Steps:

• Cut each tomato into 4 thick slices, then salt both sices & lay them out in a single layer to drain on paper towels.
• Preheat oven to 450 degrees F.
• Cut one of the chicken breasts into 6 pieces & lay them in the center of a 12-inch square of heavy aluminum foil.
• Season the chicken with salt, pepper & cayenne, to taste, then top the chicken with 2 slices of tomato & 1/4 of the tarragon leaves.
• Drizzle 1 tablespoon of oil over the tomatoes as well as a squeeze of fresh lemon juice.
• Season the tomatoes with additional salt & pepper, to taste.
• Bring 2 opposite edges of the foil together over the top & fold them down over the chicken, then fold the sides up & over the chicken to create a packet.
• Repeat with the remaining chicken breasts, then put the 4 packets on a baking sheet & bake for 15 minutes.
• When chicken is done, open the packets & drain the liquid into a small bowl.
• Add the mustard to the liquid, mixing well.
• Serve the chicken in the packet on a plate, & drizzle the sauce over the top.

ORANGE GLAZED HALIBUT

Steps:

• Boil some water (you will need enough to cover the fish)- once it has boiled, add some salt to taste.
• Put halibut into a large skillet and cover with boiling salted water.
• Place lemon, onion, parsley, and tarragon on top, cover and simmer 8-10 minutes or until halibut is just beginning to flake when poked with a fork (don't overcook).
• Meanwhile, combine cornstarch, brown sugar, salt, Tabasco, and butter in a small pan for the sauce.
• Add orange juice and lemon juice and cook and stir until thickened and clear.
• Add orange sections and heat through, then serve over fish.