Grammy suggested fish for dinner. She was thinking of something light, and juicy! Maybe with tomatoes? And salty! Perhaps from olives and capers? And she proposed that it be served en papillote, wrapped in aluminum foil and baked in the oven.
Since it was incumbent upon me to dispose, I opted for parchment paper, instead of aluminum foil, as it would not be reactive to the taste. I agreed with juicy, and yes, from tomatoes; and of course salty, olives and capers would provide plenty of that.
The perfect fish? Something mild, yet substantial enough to stand up to all of that flavor. As luck would have it, our local fishmonger had Day Boat Halibut that morning. Yes, that would do. I’ll have one pound please, skin removed, if you don’t mind.
The supermarket provided the tomatoes and pimento-stuffed green olives. Our larder provided the capers, parchment paper, paprika and olive oil. Mission Accomplished!
Now to put it all together see Pan-Seared Halibut Elisabetta, En Papillote.