Indian Halibut “En Papillote" With Coconut-Mint Chu

Name: Indian Halibut “En Papillote" With Coconut-Mint Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 450 degrees.
2
Sprinkle the fish all over with salt, and refrigerate 30 minutes.
3
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.
4
Rinse the fish, and pat dry.
5
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.
6
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.
7
Set one fillet on top of the chutney, and cover with another eighth of the chutney.
8
Fold the top half of the foil over the halibut so that the top and bottom edges meet.
9
Fold the bottom edge up about 1/4 inch, then fold it up twice more.
10
Do the same on both sides to completely seal the halibut in the package.
11
Repeat to make three more packages.
12
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.
13
Cut the packages open and slide the fish and chutney out onto plates.
14
Serve hot.

267

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 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, and more.

Yes, Indian Halibut “En Papillote" With Coconut-Mint Chutney 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!

Indian Halibut “En Papillote" With Coconut-Mint Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions