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.
The Literate Chef 
It seems our Ladies were of a mind, and that on the sea and its myriad fruits. Au chez Gallchobhair it was a simpler meal, perhaps, Linguine con Vongole with a fresh salad. We shared it with our young house guest, a recent graduate just entering the “wonderful world of work” as the first Mrs., of happy memory, referred to it. Carrying the whole uncanny coincidence thing to absurdity, her name, too, is Elisabeth. A happy little Muscadet from Trader Joe’s joined us.
I’ll look forward to trying your halibut in an Irish kitchen forward. Alas, no day boats venture up the Merrimack River this far. But nothing prevents a nice trip to Rye harbor, the fish to find, and a cold two or more as the sun goes down.
Pax.
Trying it, that is, in an Irish kitchen “soon”. I have n9o idea what trying something forward may mean.
Worry not. You were understood. Tis but the computer gremlins at play in the seas of The Lord.
The ladies are filled with wisdom. We had our halibut with a dram of Moscato, a degree or too sweeter than the muscadet. I wish you well in your peregrinations.
Great supper dish with all the flavours and textures that I enjoy….
Thanks Roger. The fish was so fresh you could have eaten it as sashimi.