Indian Halibut “en Papillote" With Coconut-Mint Chutney
Ready In: 30 mins
Serves: 4
Ingredients
- 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
Chutney
- 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)
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off