Grilled Halibut En Papillote Recipe

Name: Grilled Halibut En Papillote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 small white or savoy cabbage (about 4 ounces), cored and separated into leaves; or use 4 ounces Napa cabbage, shredded; Two 6-ounce fillets of halibut, salmon, cod, red snapper, etc., about 1-inch thick; Freshly ground black pepper; 2 ounces shiitake mushrooms, stems removed and discarded (or saved for stock), caps roughly chopped; 1 large tomato (about 8 ounces), peeled, seeded and roughly chopped; Butter for the foil, plus 2 tablespoons; 1/3 cup whole mint leaves; 1/3 cup whole cilantro leaves; 2 tablespoons lime juice; 1 tablespoon any oil; Course salt

Servings: persons

1/4 small white or savoy cabbage (about 4 ounces), cored and separated into leaves; or use 4 ounces Napa cabbage, shredded
Two 6-ounce fillets of halibut, salmon, cod, red snapper, etc., about 1-inch thick
Freshly ground black pepper
2 ounces shiitake mushrooms, stems removed and discarded (or saved for stock), caps roughly chopped
1 large tomato (about 8 ounces), peeled, seeded and roughly chopped
Butter for the foil, plus 2 tablespoons
1/3 cup whole mint leaves
1/3 cup whole cilantro leaves
2 tablespoons lime juice
1 tablespoon any oil
Course salt

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1. If you are using Napa cabbage, ignore this step. If you are using white or savoy cabbage, blanch it in boiling salted water to cover for about 2 minutes, until just tender. Rinse under cold water to stop the cooking, then drain.
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2. Make a stack of 3 pieces of 3-foot-long sheets of aluminum foil (the three layers are needed for strength). Have the short end facing you and butter it halfway up to the other end. On the buttered half of the foil, place the cabbage, fish, pepper, mushrooms and tomato. Cut the 2 tablespoons butter into bits and dot the pile with it. Then scatter over the pile the mint, cilantro and lime juice.
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3. Fold the unbuttered end of the foil over the pile, then fold the foil onto itself the long way. Crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. The package must be very tightly sealed, but leave plenty of room around the fish.
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4. Here you have two options:
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a. Oil a barbecue grill and heat on direct heat. As soon as grill is smoking hot, place packets directly over heat. Packets should expand after about 4-5 minutes. Cook for 5-6 minutes after that point.
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b. Place a skillet large enough to fit the package over high heat. A minute later, add the oil, then pour out all but a film. Put the package directly on the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of escaping steam. Cook for 5 to 6 minutes from that point (less for salmon, more for halibut).
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5. Remove the package from the heat, still taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit along the length of the top with a knife. Use a knife and fork to open up the package, then spoon the fish and vegetables onto a plate. Top with coarse salt and serve.
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From Jean-Georges: Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten with Mark Bittman (Broadway Books)

kcal

Calories

Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 small white or savoy cabbage (about 4 ounces), cored and separated into leaves; or use 4 ounces Napa cabbage, shredded, Two 6-ounce fillets of halibut, salmon, cod, red snapper, etc., about 1-inch thick, Freshly ground black pepper, 2 ounces shiitake mushrooms, stems removed and discarded (or saved for stock), caps roughly chopped, and more.

Yes, Grilled Halibut En Papillote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Halibut En Papillote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions