Halibut in Parchment With Jalapeño and Oranges

by Emily Kemme
Halibut in Parchment with Oranges and Jalapeños

Fish is one of those things you shouldn’t overcook. Tough, rubbery fish is a turn off. The beauty of steaming a filet encased in parchment paper is you can’t overdo. You can’t overdo the heat, you can’t overdo the prep time and it’s pretty near impossible to ruin the fish. Stick to basic adornments like  scallions, jalapeños and juicy clementine orange slices, add a bit of a simple sauce created from rice vinegar, soy sauce and sesame oil, wrap it up, steam it and eat!

Halibut in Parchment With Jalapeño and Oranges Recipe

4 six ounce halibut fillets

2 scallions, thinly sliced, white and light green parts only

2 clementines or sweet oranges, thinly sliced with peel

2 tsp rice vinegar

3 T low-sodium soy sauce

2 tsp sesame oil

1 jalapeño, thinly sliced

Preheat oven to 400°F.

Tear parchment paper from roll into four 18 inch segments. Make a fold down the middle of each parchment piece and open in full. Alternatively, there are pre-packaged parchment bags which make this a snap. Most larger grocery stores carry them.

Halibut in Parchment with Oranges and Jalapeño

Make your own parchment paper packages or buy them ready to go. Steaming fish in parchment keeps it moist and almost impossible to overcook.

Place one halibut fillet in center of each parchment piece, or inside bag, if using. Scatter scallions and orange slices over fish.

Combine vinegar, soy sauce and oil in small bowl and whisk to emulsify. Divide sauce between fish packets, drizzling on top of fish.

Add jalapeño slices to packets.

Bring two sides of parchment up over fish, and fold several times to create a snug packet. Twist open ends tightly, tying with kitchen string if necessary. If using prepared bag, fold ends tightly, squeezing out air.

Halibut in parchment with oranges and jalapeños

Be careful when opening the parchment packet as the hot steam accumulates and can burn.

Place fish packets in center of baking sheet. Bake for 25 minutes.

Remove sheet from oven. Carefully open packets, watching out for hot steam escaping. You may either serve the fish packets on plates or remove fish from packets (and remove skin as you do so), placing fish on individual plates.

Serves 4.

Serving suggestion: prepare a quick and easy tomato and avocado salad and simmer a drained can of low-sodium black beans.

Halibut in Parchment with Oranges and Jalapeños

Steamed halibut is sweet and salty from oranges, soy sauce and a nip of jalapeño to add bite.

After reviewing this recipe, two thoughts stood out in Stephanie Davis’ mind when coming up with a wine pairing. The Co-host of the popular podcast Wine Two Five said first it was the thinly sliced, sweet oranges, and second, she had recently listened to a fun podcast, The Corner Table, which had a discussion of “porch pounder” wines — particularly Riesling. For the curious, porch-pounding and summer-sipping are the same deal. Dr. Loosen’s wines from Germany are easy to find and offer an array of styles: sweet, semi-sweet, dry and every degree in between. Stephanie recommends the Dr. Loosen “Blue Slate” Riesling Kabinett to partner with the halibut.

Steph offers a linguistic tidbit — “kabinett” is a German term for dry. Prost! ($17/bottle)

Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,  https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Riesling tempered.

Interested in reading Emily’s new award-winning novel, Drinking the Knock Water: A New Age Pilgrimage? Find it on Amazon and in Indie bookstores.

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