Tuffy's Halibut and Summer Vegetables en Papillote by Chef Paula "Tuffy" Eldridge

Tuffy's Halibut and Summer Vegetables en Papillote

A versatile dish that can go on the grill or in the oven. Fast, quick, and easy. Perfect for your formal luncheons or dinner parties. 

Preparation: 20 to 30 minutes Cooking: 10 minutes per inch. Until it is firm to the touch and flaky good. Total: 30 min Yield: 4 people

Ingredients

2lbs. Fresh Halibut
1/2 lbs. Crimini Mushrooms halved

1/2 lbs.  Shiktaki Mushrooms halved
 3 Lg. Leeks, cleaned and sliced the whites into half-inch pieces
Fresh Thyme- Some strands stripped and some whole branches
Assorted Citrus- Lemons, Oranges, and Limes (One or all) Thinly sliced, reserving
citrus for garnish
1/2 - 3/4 cup White Wine, 
1/2 C. Extra Virgin Olive Oil

Preparation:

1. Preheat the oven to 350 degrees. 2. Lay a layer of aluminum foil on a sheet pan. Layer parchment paper on top of the foil and crimp the edges on all sides. Drizzle some of your oil all over the surface of the pan. 2. Make a bed of vegetables for each piece or the whole fish by spreading most of the vegetables on the pan with thyme and orange slices. 3. Nestle your fish into the vegetables and finish with oil, add the rest of the vegetables, wine, thyme, and salt and pepper. Place a few fruit slices on top of the fish. 4. Now, crimp, and roll just the parchment to make a tent. 5. Bake at 350 for 25 mins or until firm to the touch and flaky.

Chef's Note:

You can use salmon, tilapia, of your preference, or any firm flesh fish that take high heat. For this recipe, I like to use only oranges and lemon to finish. You can do many of your own creations from this basic tool. Try adding:
* Sun Dried Tomato
* Olives
* Pine nuts
* Assorted Mushrooms
* Basil, Tarragon, Cilantro, Oregano, Fennel