Best Indian Halibut En Papillote With Coconut Mint Chutney Recipes

Halibut en Papillote image

Provided by Geoffrey Zakarian

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/2 cup Kalamata olives
2 tablespoon capers, rinsed
2 cloves garlic
1 anchovy fillet
1/2 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
1 head fennel, quartered and sliced paper-thin
2 leeks, white parts only, split, thinly sliced, and washed
1 lemon, sliced into thin wheels
Four 4- to 6-ounce halibut fillets
4 tablespoons white wine
1 Calabrian chile, minced
Fresh basil, for garnish

Steps:

Preheat the oven to 400 degrees F.
Add the olives, capers, garlic and anchovy to a food processor. Add 1/2 cup olive oil and black pepper to taste. Process to form a silky paste with small pieces of olive and capers remaining, 15 to 20 seconds. Drizzle in more olive oil as needed. Remove the tapenade from the carafe, then drizzle with olive oil and set aside.
Drizzle the center of each of 4 large circles of parchment paper with some olive oil, then sprinkle with salt and pepper. Top each piece with a thin layer of fennel and some leeks. Top each with a dollop of the olive tapenade and 2 to 3 lemon slices. Lay the fish on top of the lemon slices and sprinkle with salt and pepper. Fold the parchment in half to cover the fish, then crimp the edges shut, being sure to cover the corner of each previous fold. When you are halfway through folding, add 1 tablespoon of white wine to each packet, then continue to fold until the entire package is formed and closed. Place each packet on a baking sheet.
Bake the fish for 8 to 10 minutes. Remove from the oven, then place each packet on a plate. Cut open the top of the paper to expose the fish. Garnish each fillet with the Calabrian chiles and basil. Serve immediately.

Indian Coconut Chutney image

Provided by Sarah Garland

Time 20m

Yield 16

Number Of Ingredients 14

1 cup coconut milk
1 cup frozen shredded coconut, thawed
½ cup curry leaves
1 medium onion, quartered
4 peppers serrano peppers, stems removed
5 cloves garlic
1 (1 inch) piece fresh ginger, peeled
2 tablespoons lime juice
2 teaspoons unsalted natural peanut butter
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon peanut oil
1 teaspoon mustard seeds
4 curry leaves

Steps:

Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
Remove and discard curry leaves. Allow chutney to cool before serving.

Nutrition Facts : Calories 65.1 calories, Carbohydrate 2.9 g, Fat 6 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 4.4 g, Sodium 149.1 mg, Sugar 0.8 g

Halibut en Papillote image

Provided by Kevin Gillespie

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/3 cup turnips
1/4 cup carrots
1/4 cup sugar snap peas
1/4 cup shallot, sliced
1/4 cup jalapeno, minced
2 cloves garlic, thinly sliced
1 cup cabbage, thinly sliced
2 cups quinoa, cooked
salt
Pepper
1/4 cup olive oil
4 halibut fillets, skinless, 3 oz each
1 lemon
Scallions, white and light green parts, sliced

Steps:

Preheat oven to 400 degrees F (convection, if possible). Prepare the vegetables: Peel and slice the turnip on a mandoline, then julienne into matchsticks. Set aside. Do the same for the carrots. Then slice the shallot, jalapeno, sugar snap peas, garlic, and cabbage. The vegetables should be roughly the same size, so they cook evenly.
Assemble the papillote: Lay parchment paper on a rimmed baking sheet. Place 1/2 cup quinoa in the middle of the parchment and then layer 1/4 of each vegetable on top (for 4 individual papillotes). Season with a pinch of salt, pepper, and a drizzle of olive oil. Place a halibut fillet on top and drizzle with more olive oil, salt, and a bit of lemon zest. Bring the two sides of the parchment up over the halibut, align the edges, and fold down the parchment tightly over the fish. Turn the packet and fold the ends of the parchment under the fish to create a tight packet. Bake 8-12 minutes.
Finish the dish: The halibut is cooked when the fish is opaque and firm to the touch. Set the packet on a serving plate and carefully open. Finish with 1 tablespoon olive oil, scallions, and lemon juice and serve.