Cleansing & Detox

Halibut En Papillote + Coconut, Shiitake + Bok Choy

Hallibut En Papillot with Coconut, Shitake & Bok Choy

Halibut En Papillote with Coconut Curry, Shiitake & Bok Choy

It’s halibut season!! I try to buy the smallest fish I can find as the larger they are the more “junk in the trunk” when it comes to mercury and all that nasty jazz.

This is a lovely French inspired way to make tender and luscious fragrant halibut.  If you want to be really glamorous you can do these individually for a dinner party and slice open at the table.  This will deliver a beautiful show and surprise your guests with an deliciously aromatic poof of a  surprise.

I used bok choy here, but you can do broccoli, bell peppers or any veggie that is in season, really.  Red bell peppers are a great add-in with any veggie you choose and they add a nice depth to the flavor.  Now, go on.  Get some halibut!

What you’ll need:

  • 1 LB Halibut skin removed
  • 3 small heads baby bok choy
  • 1/4-1/2 tsp red pepper flakes or more if you like
  • 1 cup organic coconut milk full fat or light
  • 1/4 cup tamarind paste
  • 1 tablespoon Mirin (sake cooking wine) or sherry
  • 2 kaffir lime leaves chopped
  • 1 tablespoon fish sauce (nam pla)
  • 1 tablespoon red curry paste
  • 1/1/2 cups chopped shiitake mushrooms (fresh)
  • 2 tablespoons fresh garlic cut into rounds
  • 1 green onion chopped for garnish
  • 1/2 cup cilantro leaves (1/4 goes into sauce and 1/4 for garnish)
  • 1/2 tablespoon coconut oil
  • Parchment paper

How to make it:

Preheat oven to 400. Saute chopped shiitake and ginger in coconut oil until soft and fragrant, add garlic at the end. Bring coconut milk, mirin, kaffir lime leaves  and red curry paste to simmer in medium saucepan; simmer 5 minutes, stirring occasionally. Stir in tamarind paste, fish sauce, shiitake, red pepper flakes ginger and kaffir lime leaves; simmer 5 minutes.

Halibut En Papillote PROCESS

Cut 3 sheets of parchment (about 15 inches) and layer.  Place halibut on top and bok choy and cilantro surrounding it.  Pour sauce over and do a lazy wrap with string.  There are many tutorials on how to do this french style wrap, but I can’t be bothered 🙂  Also this way, you can untie the whole thingy and check the halibut for doneness if necessary.

Lazy Lady Wrap Style
Lazy Lady Wrap Style

Place on a baking sheet or in a baking dish (here I used my Le Creuset fancy pants baking dish) and cook at 400 for about 35 minutes check for doneness or use an instant thermometer.  It’s ready at 130-135 degrees. Sprinkle with green onion and fresh cilantro leaves.

Halibut En Papillote with Coconut, Shiitake & Bok Choy
Author: Lisa Spencer
Ingredients
  • 1 LB Halibut skin removed
  • 3 small heads baby bok choy
  • 1 cup organic coconut milk full fat or light
  • 1/4 cup tamarind paste
  • 1 tablespoon Mirin (sake cooking wine) or sherry
  • 2 kaffir lime leaves chopped
  • 1 tablespoon fish sauce (nam pla)
  • 1 tablespoon red curry paste
  • 1/1/2 cups chopped shiitake mushrooms (fresh)
  • 2 tablespoons fresh garlic cut into rounds
  • 1 green onion chopped for garnish
  • 1/2 cup cilantro leaves (1/4 goes into sauce and 1/4 for garnish)
  • 1/2 tablespoon coconut oil
Instructions
  1. Preheat oven to 400. Saute chopped shiitake and ginger in coconut oil until soft and fragrant, add garlic at the end. Bring coconut milk, mirin, kaffir lime leaves and red curry paste to simmer in medium saucepan; simmer 5 minutes, stirring occasionally. Stir in tamarind paste, fish sauce, shiitake and ginger and kaffir lime leaves; simmer 5 minutes.
  2. Cut 3 sheets of parchment (about 15 inches) and layer. Place halibut on top and bok choy and cilantro surrounding it. Pour sauce over and do a lazy wrap with string. There are many tutorials on how to do this french style wrap, but I can’t be bothered 🙂 Also this way, you can untie the whole thingy and check the halibut for doneness if necessary. Place on a baking sheet and cook at 400 for about 35 minutes. Sprinkle with fresh cilantro leaves and green onion. Serve over rice or veggies.

 

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