Steamy Pacific Halibut with Lemon-Herb Compound Butter
March 9th, 2022A Fragrant Combo of Herbed Butter and Flaky Pacific Halibut
Our easy-to-make Lemon-Herb Compound Butter is the special guest star of this recipe for Pacific halibut cooked en papillote (in a packet of parchment paper or aluminum foil). The herbaceous butter gently infuses this Pacific halibut recipe with delicious, fragrant flavors, making it an incredibly easy and elegant option for a weeknight meal.
Cooking en papillote is a great way to prepare a lean white species like Pacific halibut. The moisture rising up from ingredients wrapped into the packet gently steams the fish so that it stays tender and moist. The steam also does wonders for this particular compound butter, quickly bringing to life its aromatic flavor profile — herbs, shallots, lemon zest. As a bonus, when the butter melts, it bastes the fish with fat and flavor, ensuring that a mild white fish like Pacific halibut is rich in taste and perfectly flaky when done.
Ways to Customize Your Pacific Halibut en Papillote:
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Add a tender vegetable option like raw spinach, blanched green beans, or even a handful of leftover already-cooked veggies
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Try a different compound butter (like miso butter, for example!)
Steamy Pacific Halibut with Lemon-Herb Compound Butter
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
7 minutes
Total time
12 minutes
Yield
2 servings
Ingredients
- Parchment paper or aluminum foil
- 2 tablespoons Lemon-Herb Compound Butter
- 2 (6 oz.) portions Pacific Halibut
- 2 tablespoons veggie stock or white wine
- Salt and freshly ground black pepper, to taste
- Tender veggies, optional
Instructions
1. Preheat oven to 400F.
2. Meanwhile, use aluminum foil or parchment paper to create two separate packets that can fit each fillet and be tightly sealed. Arrange any vegetables (if using) in a single layer on one half of the packet, then top with a halibut fillet. Add a slice or two of compound butter to the top of each fillet. Season everything with salt and pepper.
3. Spoon a tablespoon of veggie stock/white wine over each packet, then fold in half, crimping the edges to create a tightly sealed pouch.
4. Arrange packets onto a rimmed baking sheet and place on center rack. Cook until halibut is flaky, about 8 to 10 minutes depending on thickness of fillets.
5. Serve meal directly out of packets, or transfer to shallow bowls for serving. Note: The packets will be puffed full of hot steam, so open with caution and enjoy the dramatic presentation.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
