Halibut en Papillote
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Halibut en Papillote
Category
Seafood
Ingredients
- 3 3-ounce pieces of halibut, boneless and skinless
- 1/2 bunch scallions, greens only, blanched
- 1 tablespoon Fustini's Sesame oil
- 1 tablespoon Fustini's Peach balsamic
- 3 rice paper wraps
- 1/2 red pepper, julienned
- 1/2 carrot, peeled, julienned
- 2 tablespoons white wine
- 1/2 bunch scallions whites, sliced thin
- salt and pepper
Ingredients
Directions
- Preheat oven to 350 degrees. Place the halibut and scallion greens in a large bowl and pour the Fustini's Sesame oil and balsamic over the top. Stir to coat and let stand 20 minutes in the refrigerator.
- Make a large pan-liner by folding a piece of parchment in half and cutting it into the shape of half a heart (when open it should look like a whole heart shape). Place the folded parchment on the baking sheet.
- Dip the rice wraps in cold water and lay them on a wet towel. Place the halibut fillet and a couple of scallion greens on top and fold them into the rice wrap making a tight packet. Repeat until all 3 fillets are wrapped. Then move them to the parchment. Top with red pepper, carrot, white wine and scallions. Season with salt and pepper. Fold the parchment over and starting at the bottom (point) of the heart, make small folds along the open edge all the way to the top, sealing each fold with the next. Place the parchment in the hot oven and bake 12-15 minutes. Remove from the oven, carefully cut open the top to release the steam and spoon onto serving plates.