Best 2 Parchment Baked Halibut Recipes
**Unveil the Culinary Delights of Parchment-Baked Halibut: A Symphony of Flavors and Textures**
Embark on a culinary journey with our tantalizing parchment-baked halibut recipes, a symphony of flavors and textures that will elevate your taste buds to new heights. Discover the art of creating a moist and flaky fish enveloped in a flavorful embrace of aromatic herbs, zesty citrus, and savory seasonings. Our diverse collection of recipes caters to every palate, from classic preparations to innovative flavor combinations. Prepare to be captivated by the simplicity and elegance of parchment-baked halibut, a dish that showcases the natural beauty of this delicate fish while allowing its flavors to shine through. Get ready to tantalize your senses and indulge in a culinary masterpiece that will leave you craving for more.
HALIBUT BAKED IN PARCHMENT
This is more of a technique for using parchment cooking bags such as those made by PaperChef to cook fish than a recipe.
Provided by Lille
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Divide halibut into 4 pieces. Brush with olive oil and season with salt and pepper to taste.
- On a baking sheet, place fish in parchment cooking bag or on a large sheet of parchment paper. Scatter green onions and capers over fish. Close bag tightly or wrap up parchment.
- Bake for 15-20 minutes. Fish is done when you can see liquid bubbling in the cooking bag and the parchment is very lightly browned.
PARCHMENT-BAKED HALIBUT
Steps:
- . Preheat the oven to 375 degrees F. 2. In a small nonstick skillet, saute the onion and peppers in the oil over medium heat until they begin to soften. Add the wine, oregano, parsley, salt, and pepper, and simmer for 4 minutes, adding a little more wine to moisten (if necessary). Remove the skillet from the stove, and set aside. 3. On a flat surface, measure four pieces of parchment or aluminum foil to wrap the steaks. Cut the paper 3-4" longer than the steak and 2½ times the width. Brush 1 side of each paper with oil. 4. Lay a steak slightly off center on each piece of paper, and spoon one-quarter of the vegetable mixture on top. Fold the paper over the steak. Fold or crimp the ends together to make a sealed packet. Repeat with each of the remaining steaks. 5. Place the packets on a baking sheet, and bake for about 20 minutes. (Thicker steaks will require additional cooking time.) 6. Carefully transfer the packets to serving plates. Cut open just before serving.
Tips:
- Choose the right halibut: Look for halibut steaks or fillets that are firm and have a mild, sweet flavor. Avoid any fish that is discolored or has an off odor.
- Prepare the halibut: Rinse the halibut fillets under cold water and pat them dry with paper towels. Season the fillets with salt, pepper, and any other desired seasonings.
- Choose the right parchment paper: Use unbleached parchment paper, as bleached parchment paper can impart a chemical taste to the fish.
- Fold the parchment paper properly: Make sure to fold the parchment paper tightly around the halibut fillets, leaving no gaps for steam to escape.
- Cook the halibut correctly: Bake the halibut fillets in a preheated oven until they are cooked through, but not overcooked. Overcooked halibut will be dry and flaky.
Conclusion:
Parchment-baked halibut is a healthy and delicious way to enjoy this versatile fish. By following these tips, you can create a perfectly cooked halibut fillet that is moist, flavorful, and sure to impress your family and friends.
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