| Parchment-Wrapped Halibut |
From "Ask DIY"
episode ADI-504 |
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Q: I'm always looking for new and easy ways to cook seafood. Do you have any suggestions for halibut? A: (from DIY's award-winning culinary expert, Paul Sturkey) Here's a recipe for halibut and Asian vegetables that's not only easy to make, but makes cleanup a snap. Here are the ingredients and instructions for preparation. The recipe serves four.
Halibut and Asian Vegetables in Parchment
Ingredients: Four 6-oz. fillets of fresh, boneless halibut
Salt and white pepper
4 oz. unsalted butter, softened
1 tsp. garlic, minced
1 tsp. scallions, minced
1 tbs. fresh cilantro, chopped
1/4 cup of the following vegetables, cut into julienne strips 1-1/2" long: - Zucchini
- Yellow squash
- Leeks
- Red peppers
- 1/2 cup mushrooms
- 3 tbs. fresh gingerroot
1 cup good white wine
1/3 cup low-sodium soy sauce
1/2 cup black beans, cooked
4 heart-shaped pieces of parchment paper
Nonstick spray Steps:
- The first step is to make some herb butter that will be used to top the dish. In a glass bowl, combine ingredients for the butter (unsalted butter, garlic, scallions, ginger and chopped cilantro or dill) and season with 1 tsp. each salt and pepper (figure A). Mix well.
- Place butter on a piece of plastic wrap and roll the plastic to form into a 1/2-inch thick cylinder (figure B).
- Refrigerate the butter to set up -- 15 to 20 minutes. The butter log can be sliced to create butter coins and later used to flavor the halibut (as well as for other dishes).
- Season the halibut with salt and pepper and place on the right side of the parchment-paper heart (figure C) that has been sprayed with non-stick spray. (As an alternate to halibut, you could follow this same recipe using salmon, scallops or shrimp.)
- Combine the julienne vegetables and toss together. Season with salt pepper and 2 tbs. soy sauce.
- Place an even amount of black beans (figure D) and julienne vegetables (figure E) on top of each fillet.
- Top with 2 slices of the chilled butter (figure F).
- Drizzle some white wine and soy sauce over and around fish (figure G). (As an alternate to wine, you could use fresh lemon juice or apple juice.) The liquid seasonings will also serve to create steam inside the wrapped parchment when the dish is baked.
- Starting with the "point" of the paper heart, roll and crimp the edges until the fillets are totally encased and sealed in the "half-heart" shape (figure H).
- Spray the out side of the paper with non- stick spray and place packet ages on a cookie sheet.
- Pre-heat oven to 350 degrees and place pan in the center of the oven without a rack above it.
- Bake for 15 to 20 minutes -- until the parchment has puffed and is light brown.
- Remove from oven and transfer to oval platters for serving.
- Cut an X in the center of each package with the tip of a sharp paring knife.
- Serve with side-vegetables (figure I), and remind your guests that the steam is hot!
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
Seafood Cooking for Dummies
Model: 0764551779
Author: Leslie Bloom and Marcie Ver Ploeg
(1999)
Ruminator Books
St. Paul, MN 55105
Phone: 651-699-7038
Fax: 651-699-7190
Email: books@ruminator.com
John Tisdel appliances
John Tisdel Fine Appliances (JTD, Inc.)
Website: www.jtdinc.com
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