halibut en papilote

by Heguiberto on April 27, 2012

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A throw back to the past? Maybe, but the thing is I had never prepared fish this way before using the actual parchment paper. It’s a snap with tin foil, but the result is not as dramatic and pretty. I made this for five people, so reduce or increase your proportions accordingly. The approach is Mediterranean but I did bake the fish steaks over carrot cumin rice which adds an Indian flare. I sort of used Mireille Guiliano’s halibut recipe from French Women Don’t Get Fat.

halibut en papilote

halibut en papilote

We at weirdcombinations were obsessed by Mireille a year or so ago, and she remains a fave. Jasmine met her in San Francsico once, if you can believe it!?! Of course, we loved the classic FWDGF! Who doesn’t really? Did you like the book about food and style over the seasons? I haven’t read the one about work, but Jasmine loved it.

Anyway, back to the fish. We had Jasmine Turner for this splendid Mireille-inspired meal. I forgot to mention it at the time, but I’m sure that she knows all about it by now. Love you, Jasmine!!

a charger with several halibut en papilote

a charger with several halibut en papilote

halibut en papilote

5 pieces of wild caught Pacific halibut
5 pieces of parchment paper, each about 13×26 inches
cumin carrot rice: double this recipe
½ cup dry white wine
4 tbsp fresh parsley, chopped fine
½ tbsp lemon zest
juice of 1 lemon
freshly ground black pepper to taste
2 tbsp butter at room temperature
chili flakes to taste
Kosher salt
1 tbsp extra virgin olive oil plus more for brushing

Mix salt, butter, tablespoon of olive oil, lemon zest, parsley, black and chili peppers together. Set aside.

Pre heat oven to 375F.

Fold each parchment paper into a 13×13 inch square. Lay one folded paper on top of another. Draw a half heart shape on top, filling as much of the paper as you can, then cut it out to form large paper hearts.

filling my heart shaped piece of parchment paper with carrot cumin basmati rice

filling my heart shaped piece of parchment paper with carrot cumin basmati rice

all set and ready to fold closed

all set and ready to fold closed

Place one heart shaped parchment paper on counter top. Brush with olive oil. Put two scoops of carrot cumin rice in the center, top with a halibut steak, smear some of the herbed butter over, and add a tablespoon of white wine. Inch by inch fold the edge of paper in such way that the folds overlap one another until you get to the “tip” of the half-heart. Twist the tip tightly to seal everything together. Repeat process with remaining portions. Put individual papilotes on baking trays and bake for about 15 minutes. Serve in paper.

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{ 3 comments… read them below or add one }

Krista April 30, 2012 at 4:42 am

I would LOVE this!! I’ve been craving fish lately, and it’s especially fun because here in Australia the fish they eat is totally new. I’ve never heard of most of them! 🙂
Krista recently posted..War, Peace and Albania in SpringMy Profile

Barbara May 1, 2012 at 4:54 am

I don’t care how old fashioned fish served en papilote is, I still think it’s fun for everyone to open their own little “present.” I don’t do it often, but will try your recipe….mine has been done to death. Like the rice in there.
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Devaki @ weavethousandflavors May 7, 2012 at 6:39 pm

Oh what a way to live! Oh what a way to eat! LOVE YOU GUYS 🙂

Wish I could have this n.o.w.

CHOW 🙂 Devaki @ weavethousandflavors
Devaki @ weavethousandflavors recently posted..Teaching the first of a Series of Culinary Classes & Spicy Salmon Summer Rolls with Wasabi Jalapeno Mayonnaise & Sriracha Dipping SauceMy Profile

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