Halibut En Papillote
Halibut en Papillote, or halibut in parchment is pure, easy dinner magic. Cute ‘lil pockets of halibut get topped with a really delicious salsa of tomatoes, capers, castelvetrano olives, garlic and herbs, then laced with wine and cooked until the halibut is perfectly steamed in all the aromatic goodness. Before you say “I’m not really an olive guy”, and I know some of you are out there, which is fine! Let me sell you on the castelvetrano olive: They’re more buttery than your average olive. Sure there’s a little punch, some acidity…but you’re not getting anywhere near the salinity level that say, a Kalamata olive brings to the table (lits and figs). They play well with others, and I love them for that reason. They’re also a lovely addition to a cheese board, but that’s not why we’re here!
I use the words fully-customizable in relation to food A LOT, but for a reason, and I’ll say it again, from my personal mountaintop with my megaphone: FULLY. CUSTOMIZABLE. This is absolutely a “What’s in my produce drawer and pantry?” situation. We just need some delicious aromatics, plus liquid to help steam. Alliums, citrus, wine or liqueur, herbs, sauces like pesto or chimichurri, would all make lovely additions. Like most white fish, halibut is relatively mild in flavor, so the aromatics you impart during the steaming process will shine through. This is, without a doubt, one of the easiest recipes in my new book, The Complete Fish Cookbook…Have I told you about it yet? Kidding. But truly, this is one of those recipes where it’s almost over as soon as it begins, so let’s get into it!
This recipe is so simple, I don’t really even have any helpful extra tidbits beyond the “customize your flavors and fish”, situation! We’re truly just mixing a few ingredients, and placing them in a packet of paper to steam— it doesn’t get much more straightforward than that in the dinner department. You could even throw a quick cooking veg, like asparagus in the packet. 2 birds. 1 parchment.
When it comes to what to pair with these dreamy little packets, the world is truly your oyster…but here are some options I think are delightful:
A lemony risotto (There’s one in my book! And there’s a classic one if you search “risotto” on my blog). I know, I know, fish and cheese…A controversial topic. I’ll let you know now, that I stand firmly on side “in the right application” on this topic. A good parmigiano reggiano in a risotto paired with halibut? Yeah, I have zero qualms with that! A lobster Mac and cheese? YES PLEASE (Also, in my book, look how that worked out).
Crispy smashed potatoes (Also, in my book! Okay, you get it).
A classic garlic mash.
Lightly charred broccolini
Roasted cauliflower.
Couscous.
I’m off to go for a little walk with a good friend, then I’ve got a couple shoots and some tying up of wedding loose ends on the books, like our 1 and only DIY we are doing for the wedding. Thank god I whittled that down, because no one needs multiple wedding DIYS…unless you enjoy that. Then, you do you. Just don’t make me craft. 50 days to go…HOLY SH*T!
Have the most wonderful weekend, and cook something delicious.
