The Literate Chef

Pan-Seared Halibut Elisabetta, En Papillote

In Fish, Recipes on July 5, 2014 at 9:51 AM

 

Pan-Seared Halibut Elisabetta

Pan-Seared Halibut Elisabetta

(Preparation time 20 minutes, serves 2)

Ingredients:

1 lb. Halibut, skin removed
Hot Hungarian Paprika
6 Campari Tomatoes, quartered
12 pimento-stuffed green olives, halved
4 tbsp. Capers, drained
1 tbsp. Olive oil
2 squares of Parchment Paper for serving en papillote

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Procedure:

1. Pre-heat oven to 450 degrees.
2. Thoroughly pat-dry the fish with paper toweling and divide in half.
3. Sprinkle each side with paprika.
4. Pre-heat cast iron skillet on high for 4 to 5 minutes.
5. Add olive oil to the pan and when shimmering, carefully place each piece of fish in the pan.

Pan-searing the Halibut

Pan-searing the Halibut

6. Pan-sear for 1 minute, turn and repeat. Remove seared fish pieces to the middle of each square of parchment paper.

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7. Arrange tomatoes, olives and capers on each piece and wrap into packages.

 

Halibut en Papillote

Halibut en Papillote



8. Place packages on a cookie sheet and roast in the oven for 10 to 11 minutes.
9. Carefully remove the packages from the oven, place each on a plate and gently open and transfer the contents to the plates.
10. Serve immediately.

Please see: She proposed and I disposed

  1. Beautiful! I have to remember to do this – I seem to always forget to use parchment paper – especially with fish! Thanks for reminding me. And what are Campari tomatoes?

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