I’m still on a fish kick and generally trying to eat healthier when I’m at home since I eat pretty terribly when I go out for tastings. Halibut is one of my favorite fish to work with. It’s a meaty white fish and it holds flavor well. Citrus and fish is also one of my favorite combos so this is a perfect dish for me!
Wrapping the fish in a pouch (also called a papillote) is a great way of making sure the fish stays moist. I typically like to make it with blood orange (one of my favorite citrus flavors of all time) but they ran out of it at the store so I just used regular orange this time. The fish sits on top of coconut creamed kale and under that is quinoa – since everything is layered, all of the flavors melt together and is very tasty.
- ¼ cup quinoa, rinsed
- ½ cup coconut milk, divided
- 1 leaf of kale, rib removed & finely chopped
- 3 ounce halibut fillet, washed and patted dry
- 2 blood orange
- Parchment paper
- In a small pot, set over medium heat, add the quinoa, along with ½ cup of water and ¼ cup coconut milk. Stir and add a pinch of salt. When the water reaches a simmer, turn the heat down to medium low. Cook for about 15 minutes, until the liquid evaporates and the quinoa is tender yet not overcooked. Transfer to a small bowl and set aside.
- Preheat the oven to 350 degrees F. In a small bowl, mix together the coconut milk and chopped kale (It might be a bit lumpy but don’t worry, it’ll be fine after it’s cooked).
- Season the halibut filet with a few pinches of salt and pepper.
- To assemble, start by cutting your parchment into a 12x12-inch square. Scoop some quinoa in the center and flatten it out a bit with the back of a spoon. Next, scoop the kale on top of the quinoa. Then add the halibut. Finish by laying a few slices of blood orange on top of the halibut. Bring the top seams of the parchment together and fold over a few times, like you would a brown paper bag. Fold in the sides, making sure no air can escape. It should be a pouch that is closed off on all sides.
- Transfer to a baking sheet and place in the oven for about 15 minutes. This time will vary depending on how big your piece of fish is. Carefully undo the seams and allow the hot air to escape. Open fully and serve!
It’s also delicious to add lemon along with the orange!