Best 5 Halibut In Cartoccio Recipes

**Halibut in Cartoccio: A Culinary Symphony of Flavors**

Embark on a culinary journey to the Mediterranean with our exquisite Halibut in Cartoccio, a classic Italian dish that captures the essence of simplicity and elegance. This mouthwatering seafood delicacy is enveloped in a parchment paper parcel, creating a self-contained haven of flavors that unfolds upon its unveiling. The tender halibut fillets, bathed in a flavorful broth infused with aromatic herbs, white wine, and juicy tomatoes, emerge from their parchment cocoon, promising an explosion of taste. Accompanying the halibut is an array of delectable side dishes, each offering a unique symphony of flavors to complement the main course. Dive into the creamy richness of risotto, the vibrant freshness of a tangy salad, and the crispy delight of garlic bread, all carefully crafted to elevate the overall dining experience. From the initial aroma that greets your senses to the final bite that leaves you craving more, Halibut in Cartoccio is a culinary masterpiece that will tantalize your taste buds and leave you captivated.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON CARPACCIO AND HALIBUT TARTARE

Salmon Carpaccio and Halibut Tartare image

Provided by David Tanis

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 19

Ingredients

8 ounces salmon, preferably wild
3 tablespoons extra virgin olive oil, plus extra for brushing
1 small shallot, finely diced
2 teaspoons finely chopped lemon zest
1 tablespoon lemon juice
Salt
pepper
1 teaspoon capers, rinsed and roughly chopped
2 teaspoons snipped chives
Nasturtium petals, optional
8 ounces halibut fillet
Salt
pepper
2 scallions, chopped fine
1 small cucumber, peeled, seeded and finely diced, about 1/2 cup
1/2 teaspoon grated or finely minced jalapeño, optional
2 tablespoons extra virgin olive oil
Juice of 1 small lime, or to taste
2 teaspoons snipped dill, optional

Steps:

To prepare the salmon carpaccio: Slice the salmon crosswise into 4 equal pieces. Paint each slice lightly with olive oil and place between 2 pieces of waxed paper. Using a meat mallet or wine bottle, with light tapping motions, very gently pound the salmon to about 1/16- inch thickness. Refrigerate in the waxed paper until ready to serve.
Put the shallot, lemon zest and lemon juice in a small bowl. Season with salt and pepper. Add the capers. Whisk in 3 tablespoons olive oil.
To prepare the halibut tartare: Dice the halibut as small as possible, put it in a bowl and put the bowl on ice.
Just before serving, season the halibut with salt and pepper. Gently stir in the scallions, cucumber, jalapeño, olive oil and lime juice.
For each serving, carefully peel one sheet of waxed paper from the salmon and invert onto a chilled plate. Remove the remaining waxed paper. Sprinkle the salmon lightly with salt. Drizzle with the lemon-caper oil and sprinkle with the chives and nasturtium petals.
Spoon a 2-ounce mound of halibut tartare onto each plate, next to the salmon. Sprinkle with the dill.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 492 milligrams, Sugar 2 grams

HEAVENLY HALIBUT

Heavenly Halibut image

Rich, cheesy topping goes perfectly with mild flavored halibut.

Provided by chellebelle

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup grated Parmesan cheese
¼ cup butter, softened
3 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped green onions
¼ teaspoon salt
1 dash hot pepper sauce
2 pounds skinless halibut fillets

Steps:

Preheat the oven broiler. Grease a baking dish.
In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
Arrange the halibut fillets in the prepared baking dish.
Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 0.9 g, Cholesterol 58 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 5.5 g, Sodium 281.7 mg, Sugar 0.2 g

GARLIC AND HERB HALIBUT AND VEGETABLES

Garlic and Herb Halibut and Vegetables image

Simple seasonings add spark to Italian dressing. It livens up ordinary halibut and vegetables!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1/3 cup zesty Italian dressing
1/2 teaspoon salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon dried basil leaves
4 halibut fillets, about 3/4 inch thick (about 2 lb)
2 cups refrigerated cooked new potato wedges (from 1-lb 4-oz bag)
1 medium zucchini, cut into 1/2-inch pieces (1 cup)
1 cup small whole fresh mushrooms

Steps:

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
In small bowl, mix dressing, salt, garlic-pepper blend and basil. Place fish and vegetables in pan. Drizzle with dressing mixture, turning fish and vegetables to coat.
Bake uncovered 30 to 35 minutes, turning vegetables once or twice, until fish flakes easily with fork and vegetables are tender.

Nutrition Facts : Calories 350, Carbohydrate 18 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 3 g, Protein 46 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 3 g, TransFat 0 g

BAKED HALIBUT WITH TOMATO CAPER SAUCE

Baked Halibut With Tomato Caper Sauce image

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

Provided by Martha Rose Shulman

Categories dinner, weekday, sauces and gravies, main course

Time 1h

Yield Serves 6

Number Of Ingredients 16

Ingredients

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice
Salt, preferably kosher salt
freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.)
Salt, preferably kosher salt
freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

Steps:

Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
Make the sauce as directed and keep warm.
Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams

OVEN SEAFOOD BAKE (PESCE AL CARTOCCIO)

Oven Seafood Bake (Pesce Al Cartoccio) image

Make and share this Oven Seafood Bake (Pesce Al Cartoccio) recipe from Food.com.

Provided by Outta Here

Categories Halibut

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup unsalted butter, softened
1 garlic clove, peeled and minced
1/2 teaspoon lemon zest
1 teaspoon lemon juice
2 halibut steaks (about 1 lb. each-3/4 inch thick)
salt and pepper, to taste
1/2 lb medium raw shrimp, peeled and deveined (30-40 per lb size)
12 steamer clams, in shell
1/4 cup whipping cream
1/4 cup fresh Italian parsley, chopped
1 tablespoon flour

Steps:

Preheat oven to 350°F.
Mix together butter, garlic, lemon zest and juice.
Season halibut with salt and pepper. Divide half of the butter mixture between the 2 steaks and spread it over one side.
Sprinkle flour into large oven roasting bag (about 12 by 18 inch size) and shake bag to dust inside with flour. Place bag in a 10 by 15-inch baking pan, about 2 inches deep. Place halibut steaks side by side, buttered side down, in the bag.
Arrange shrimp on top of fish, then top with clams and dot with remaining butter.
Seal bag with twist tie according to manufacturer's instructions, and cut 4 to 6 small slits in top.
Place in preheated oven and bake 30 to 40 minutes or until clams have opened.
Slash top of bag just enough to remove food without losing juices. With slotted spoon, lift out clams and set aside. With slotted spatula, lift out fish and shrimp and place on a warm serving platter and surround with clams; keep warm.
Pour cooking liquid into a wide pan, add cream and cook over high heat until liquid is reduced to about 3/4 cup.
Garnish fish with parsley and pass sauce to pour over each serving.

Tips:

Choose the freshest halibut fillets you can find. Look for fillets that are firm to the touch and have a mild, briny smell.
If you don't have parchment paper, you can use aluminum foil instead. Just be sure to grease the foil lightly with olive oil to prevent the fish from sticking.
Be careful not to overcook the fish. Halibut is a delicate fish, so it only needs to be cooked for a few minutes per side.
To check if the fish is done, insert a fork into the thickest part of the fillet. If the flesh flakes easily, the fish is cooked through.
Serve the halibut immediately with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Halibut in cartoccio is a delicious and easy-to-make dish that is perfect for a special occasion. The parchment paper or foil seals in the flavors of the fish and vegetables, resulting in a moist and flavorful dish. This recipe is also a great way to cook halibut if you are new to cooking fish, as it is difficult to overcook the fish.