pacific halibut en papillote with edamame corn succotash

Pacific Halibut En Papillote with Edamame Corn Succotash

Fish en papillote is a fancy (French) way of saying "cooked in parchment paper". This method of cooking seals the moisture into the fish keeping it tender and flakey. "Fish en papillote” not only leads to delicious fish but it also cooks very quickly – and there is minimal cleanup. If you’re spending the warmer days outside, this wrapped fish can also be cooked on the grill. The sweet edamame corn succotash adds an extra crunch that balances out the flakey fish.

Pacific halibut is a versatile, flakey, mild-flavored white fish that is also a sustainable choice. Most of the Pacific halibut comes from Alaska and is in season from March through November. The fish has a very nutritious diet, which yields lean and protein rich meat that is also low in cholesterol. Since it has such a mild flavor, it is a good fish for people who aren’t as prone to liking seafood. I get my fish from a local store, Santa Monica Seafood, as it has a great selection of fish with plenty of sustainable options.

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For the pacific halibut:

1 pound pacific halibut, cut into 4 filets

2 medium lemons, thinly sliced

Kosher salt, to taste

Freshly ground white pepper, to taste

4 teaspoons extra-virgin olive oil, divided

4 tablespoons dry white wine, divided


Parchment paper


For the edamame succotash:

1 tablespoon extra-virgin olive oil

1 medium shallot, thinly sliced

2 cloves garlic, chopped

¼ cup diced red peppers

1 cup sweet corn

1 ½ cup shelled edamame

1 tablespoon red wine vinegar

¼ cup chopped cilantro

¼ cup sliced almonds

Kosher salt, to taste



For the pacific halibut:

Heat oven to 400ºF. Cut 4 pieces of parchment paper so they are roughly 12 x 14-inches. Halve the pieces of parchment paper and cut half a heart into the paper so it makes a full heart.

Working one at a time, arrange slices of lemon on one side of the parchment paper then top with one slice of fish. Season the fish with salt and pepper and top with 1 teaspoon of olive oil and 1 tablespoon of the white wine.

Working from one end, begin to tightly fold the edges of the parchment paper so that the package is completely sealed. Repeat with the remaining fish. Add packages to a rimmed baking sheet and bake until fish is tender, about 10 to 12 minutes.


For the edamame succotash:

Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the shallots and garlic and sauté until the shallots are tender, about 3 minutes. Add the peppers, corn and edamame and cook, stirring occasionally for about 5 minutes. Remove from the heat to a medium mixing bowl. Toss with the red wine vinegar and refrigerate for at least 30 minutes, until chilled. Stir in the cilantro and almonds. Season with salt to taste.

Serve the cooked fish filets topped with the chilled edamame succotash.


Serves 4.



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