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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.
Course Main Course
Cuisine American, French
Keyword corn, edamame, halibut, papillote, shallot, succotash
Prep Time 30 minutes
Cook Time 10 minutes
Servings 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.