May 12, 2017

Pacific Halibut En Papillote with Edamame Corn Succotash

Prep Time: 30 mins
Cook Time: 10 mins
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.

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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 En Papillote with Edamame Corn Succotash

pacific halibut santa monica seafood

What is “Papillote”?

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 steamed fish but it also cooks very quickly – and there is minimal cleanup. This method can be used for any number of fish varieties. It works especially well with salmon!

What is Succotash?

This fish dish is accompanied by a succotast – a vegetable fish comprised of corn and shelled beans (typically lima beans). In this recipe I use edamame in addition to shallot, garlic, bell pepper and sliced almonds. It makes for a light salsa to accompany the fish.

Key Ingredients in This Recipe

  • Halibut – 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. To switch it up, use this same method with your other favorite fish!
  • Edamame – Edamame is a young soybean picked when it’s still green and tender. I use shelled edamame in this recipe. They’re easy to find in the frozen section of most grocery stores.
pacific halibut en papillote with edamame corn succotash

How to Make Fish En Papillote

For the pacific halibut:

  1. Cut parchment paper. 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.
  2. Add fish to parchment paper. 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.
  3. Seal fish in parchment paper. 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.
  4. Bake the fish. Add packages to a rimmed baking sheet and bake until fish is tender, about 10 to 12 minutes.

For the edamame succotash:

  1. Sauté shallots and garlic. Heat a large sauté pan over medium heat, add the olive oil and heat through. Next, add the shallots and garlic and sauté until the shallots are tender, about 3 minutes.
  2. Add remaining ingredients and chill. Next, 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.
  3. Assemble and serve. Serve the cooked fish filets topped with the chilled edamame succotash.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Pacific Halibut En Papillote with Edamame Corn Succotash

Print Pin
Prep Time 30 mins
Cook Time 10 mins
Serves 4

Ingredients:

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
  • 1 tablespoon 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 bell pepper
  • 1 cup sweet corn
  • 1 ½ cup shelled edamame
  • 1 tablespoon red wine vinegar
  • ¼ cup chopped cilantro
  • ¼ cup sliced almonds
  • Kosher salt, as needed

Instructions:

For the pacific halibut:

  • Heat oven to 400ºF (200ºC). 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.

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