Impress Mom: Herbed Halibut and Spring Vegetables en Papillote

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For American Stroke Month, we’re sharing a new recipe each week that’s approved by the American Heart and Stroke Association. This week: herbed halibut and spring vegetables en papillote, a healthy dish that’s fancy enough to impress mom on Mother’s Day.

Diets high in sodium can increase blood pressure, putting you at greater risk for stroke. But low-sodium dishes don’t have to be low on taste. Take this recipe from the American Heart and Stroke Association: Baking food in a parchment packet is a French technique known as en papillote—it’s simple and delicious. For this recipe, a halibut fillet and a sprig of fresh tarragon are baked on a bed of spring vegetables in each “packet.” 

 
Herbed Halibut and Spring Vegetables en Papillote
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Ingredients
  • 8 ounces asparagus spears trimmed, diagonally sliced, cut into 2-inch pieces
  • 1 large carrot cut into matchstick-size strips
  • 1 medium leek (white and light green parts only) halved lengthwise and cut into 3/8-inch strips
  • 4 halibut steaks (about 4 ounces each) about 1-inch thick; rinsed and patted dry
  • 1./4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 sprigs fresh tarragon about 4 inches long
  • 2 tablespoons sliced chives
  • 2 teaspoons olive oil
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit. Cut eight 15-inch-long sheets of cooking parchment or aluminum foil. Set aside.
  2. Place the asparagus in the center of four of the parchment sheets. Place the carrot and leek on the asparagus. Place the fish on the vegetables. Sprinkle with salt and pepper. Place a tarragon sprig on each piece of fish. Sprinkle with the chives. Drizzle with the oil. Place one of the remaining four sheets of parchment over the fish. Fold the edges toward the center. Holding the tops together, fold several times to seal securely. Transfer the packets to a large, rimmed baking sheet. (Note: The packets can be made up to six hours in advance. Cover and refrigerate until baking time.)
  3. Bake for 10 minutes. Using the tines of a fork, carefully open a packet away from you (to prevent steam burns). If the fish flakes easily when tested with a fork, carefully open the remaining packets and serve. If more cooking time is required, re-close the open packet and return to the oven to bake with the other packs for an additional 1-2 minutes. Serve the fish and vegetables in the packets.
Recipe Notes

Recipe courtesy American Heart Association.

Search Recipes by Course or Cuisine!
Ingredients
  • 8 ounces asparagus spears trimmed, diagonally sliced, cut into 2-inch pieces
  • 1 large carrot cut into matchstick-size strips
  • 1 medium leek (white and light green parts only) halved lengthwise and cut into 3/8-inch strips
  • 4 halibut steaks (about 4 ounces each) about 1-inch thick; rinsed and patted dry
  • 1./4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 sprigs fresh tarragon about 4 inches long
  • 2 tablespoons sliced chives
  • 2 teaspoons olive oil
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit. Cut eight 15-inch-long sheets of cooking parchment or aluminum foil. Set aside.
  2. Place the asparagus in the center of four of the parchment sheets. Place the carrot and leek on the asparagus. Place the fish on the vegetables. Sprinkle with salt and pepper. Place a tarragon sprig on each piece of fish. Sprinkle with the chives. Drizzle with the oil. Place one of the remaining four sheets of parchment over the fish. Fold the edges toward the center. Holding the tops together, fold several times to seal securely. Transfer the packets to a large, rimmed baking sheet. (Note: The packets can be made up to six hours in advance. Cover and refrigerate until baking time.)
  3. Bake for 10 minutes. Using the tines of a fork, carefully open a packet away from you (to prevent steam burns). If the fish flakes easily when tested with a fork, carefully open the remaining packets and serve. If more cooking time is required, re-close the open packet and return to the oven to bake with the other packs for an additional 1-2 minutes. Serve the fish and vegetables in the packets.
Recipe Notes

Recipe courtesy American Heart Association.

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