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Halibut "En Papillote" With Coconut-Mint Chutney
Provided by: Chef Suvir Saran
4 skinless halibut fillets, 6 to 8 ounces each (about 1 inch thick)
1 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Canola oil, for brushing
2⁄3 cup grated, fresh coconut, or 2⁄3 cup unsweetened, shredded coconut mixed with 1⁄3 cup whole milk 1 shallot, peeled and quartered
3 fresh, hot green chilies
6 garlic cloves
2 cups mint leaves
1⁄3 cup cilantro leaves
1⁄4 cup curry leaves (optional)
2 small lemons, zested and juiced
3 tablespoons yogurt
1⁄4 teaspoon salt, or to taste
Preheat oven to 450 degrees.
Sprinkle the fish all over with salt, and refrigerate 30 minutes. Meanwhile, combine all the chutney ingredients in a food processor, and process until it forms a thick marinade, adding water 1 teaspoon at a time if necessary. Taste for salt, and set aside.
Rinse the fish, and pat dry. Cut a piece of aluminum foil or parchment paper about 15 inches long, and lay it on a work surface, with the short side facing you. Brush the bottom half with a little oil. Spoon about one-eighth of the chutney on the bottom half, and spread it out to a rectangle about the size of a halibut fillet. Set one fillet on top of the chutney, and cover with another eighth of the chutney. Fold the top half of the foil over the halibut so that the top and bottom edges meet. Fold the bottom edge up about 1/4 inch, then fold it up twice more. Do the same on both sides to completely seal the halibut in the package. Repeat to make three more packages.
Put the packages in a single layer on a baking sheet, and bake until the foil just begins to puff, about 8 to 10 minutes. Cut the packages open and slide the fish and chutney out onto plates. Serve hot.(Published 2004)