Indian Halibut “en Papillote" With Coconut-Mint Chutney

"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."
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Ready In:




  • 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.

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