Indian Halibut “en Papillote” With Coconut-Mint Chutney

May 24, 2023May 24, 20230 1
Indian Halibut 'en Papillote' With Coconut-Mint Chutney
in Seafood

Prep

25 min

Cook

25 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 skinless halibut fillets ( about 1 inch thick )
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
canola oil , for brushing
2/3 cup grated fresh coconut ( mixed with 1/3 cup whole milk ) or 2/3 cup unsweetened dried shredded coconut ( mixed with 1/3 cup whole milk )
1 shallot , peeled and quartered
3 fresh hot green chili peppers
6 garlic cloves
2 cups mint leaves
1/3 cup cilantro leaf
1/4 cup curry leaf ( optional )
2 small lemons , juice and zest of
3 tablespoons yogurt
1/4 teaspoon salt ( to taste )

Nutrision Information

Servings Per Recipe
4
Calories
280
Sugar
4g
Fat
15g
Halibut 'en Papillote' is a classic French technique that involves baking fish in parchment paper to create a moist and flavorful meal. In this recipe, we’re adding an Indian twist to the dish by topping the halibut with a coconut-mint chutney. The result is a light, healthy, and flavorful meal that is perfect for any occasion. The halibut is seasoned with salt and black pepper, then baked in parchment paper until it's cooked through. The coconut-mint chutney is a delicious accompaniment that adds a burst of flavor to the meal. This recipe is perfect for those looking for a healthy and delicious meal that is easy to prepare but impressive enough to serve to guests.

Instructions

1.Preheat the oven to 375°F.
2.Season the halibut fillets with salt and black pepper.
3.Prepare four rectangular pieces of parchment paper, about 12x16 inches in size. Brush the center of each sheet of parchment paper with canola oil.
4.Arrange the halibut fillets in the center of each parchment paper.
5.Fold the parchment paper in half, pressing the edges together tightly so that the fish is enclosed.
6.Place the parchment pockets on a large baking sheet.
7.Bake in the oven for 20-25 minutes until the fish is cooked through.
8.While the fish is cooking, prepare the chutney. In the bowl of a food processor, pulse shallot, green chili peppers, garlic, mint leaves, cilantro, curry leaf, lemon zest and lemon juice until finely chopped.
9.Add in the grated coconut mixed with 1/3 cup whole milk, yogurt and salt to the food processor and pulse until the chutney is coarsely pureed.
10.Serve the cooked halibut fillets with the chutney on top.

PROS

This dish is a healthy source of protein and healthy fats.

The use of parchment paper to cook the fish ensures a moist and flavorful meal.

The coconut-mint chutney is a delicious and unique accompaniment that adds a burst of flavor to the meal.

CONS

Preparation and cooking time may take longer than other quick and easy meal options.

Halibut can be expensive and harder to find compared to other types of fish.

HEALTH & BENEFITS

Halibut is a good source of high-quality protein and is rich in omega-3 fatty acids, which are essential for brain and heart health.
The use of coconut in the chutney provides a good source of fiber, vitamins, and minerals. Coconut also contains medium-chain triglycerides, which can help promote weight loss by increasing feelings of fullness.

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