Easier than it sounds! The spicy pale green chutney is made in a food processor and the halibut fillets are easily folded up within parchment paper or foil. Get your guests to cut open the little parcels at the table, it’s a good wow factor as the steam bursts forth with the exotic aromas. Recipe adapted from Indian Home Cooking. Indian Sweet and Sour Butternut Squash (see my recipes) makes a great accompaniment to this fish! Recommended Wines: Aura Verdejo 2003, Rueda, Spain; 2002 Grand Burge Thorn Riesling, Eden Valley, Australia; Seresin Sauvignon Blanc 2002, Marlborough, New Zealand; Laurent-Perrier Rosé Brut, current release; Manzanilla Papirusa Lustau Sherry, Spain.
My Private Note
Units: US | Metric
- 4 (6 -8 ounce) 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)
- 1Preheat oven to 450 degrees.
- 2Sprinkle the fish all over with salt, and refrigerate 30 minutes.
- 3Meanwhile, 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.
- 4Rinse the fish, and pat dry.
- 5Cut 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.
- 6Spoon about one-eighth of the chutney on the bottom half, and spread it out to a rectangle about the size of a halibut fillet.
- 7Set one fillet on top of the chutney, and cover with another eighth of the chutney.
- 8Fold the top half of the foil over the halibut so that the top and bottom edges meet.
- 9Fold the bottom edge up about 1/4 inch, then fold it up twice more.
- 10Do the same on both sides to completely seal the halibut in the package.
- 11Repeat to make three more packages.
- 12Put the packages in a single layer on a baking sheet, and bake until the foil just begins to puff, about 8 to 10 minutes.
- 13Cut the packages open and slide the fish and chutney out onto plates.
- 14Serve hot.
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Nutritional Facts for Indian Halibut “en Papillote" With Coconut-Mint Chutney
Serving Size: 1 (277 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 280.2
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 4.7 g
- Cholesterol 55.8 mg
- Sodium 834.8 mg
- Total Carbohydrate 12.1 g
- Dietary Fiber 2.9 g
- Sugars 3.6 g
- Protein 37.9 g