Halibut en pappilotte

[ronbeaux]

Wifes favorite
butter, herbed EVOO, basil, smoked salt,......


Blasted at 400


Served up with a side salad with blue cheese dressing and asparagus.

[squirtthecat]

Nice!

We love fish in parchment...   Never try to do it enough.

[Kummok]

Mmmmm....That looks like it comes out moist and flaky, a challenge for halibut. How long was the 400° blast?

[aces-n-eights]

Oooooooh, that looks great!  We're always looking for good halibut recipes - got a pile of it in the freezer.

[ronbeaux]

I went 15 minutes.

[Kummok]

OK...did the halibut as suggested....BIG hit, even with my 4 year old grandson....exceptionally easy recipe, especially for the great results.

For the smoked salt, I used 'Artisan Salt Co' brand Salish alder smoked fine salt. http://www.saltworks.us/shop/product.asp?idProduct=449

Only changes/additions were:
I used Sonoma Gourmet brand Basil/Parmesan EVOO (couldn't find "herbed EVOO" locally)  http://www.sonomagourmet.com/products/details/basil-parmesan-dip-n-toss/
I added a sprinkle of smoked paprika to each steak. http://www.mccormickgourmet.com/Products/Spices/Paprika-Smoked.aspx

Will definitely do this one again...ThanX Ronbeaux!!

[azamuner73]

This is a great way to do fish.  I need to do this for the wife.  Looks tasty!