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Halibut baked in Parchment with PIne Nut and Sweet Pepper Relish
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| (From The Fish Book: Kelly McCune) "Baking in a parchment packet is an excellent way to cook fish. The parchment, when properly sealed, puffs up in the hot oven. The fish cooks in its own juices inside this "steaming chamber" and remains very moist and succulent. The slightly sweet relish in our recipe lightly flavors the fish and is hot and aromatic when guests break open their own packets." Any firm white-fleshed fish, such as black sea bass, red snapper, flounder, grouper, etc. may be substituted for the halibut in this recipe. Use one fillet per serving if small fillets are unavailable, or cut the larger ones in half. | |
| Pine Nut and Sweet Pepper Relish, (recipe to follow) | |
| Butter | |
| Salt | |
| freshly ground white pepper | |
| 8 small | halibut fillets, approximately 1/3 pound per serving, boned |
| White wine | |
| Prepare the relish a few hours in advance and set aside. Preheat the oven to 375 degrees (this step is important, as steaming should begin the moment the packets are placed in the oven. Fold a piece of parchment in half lengthwise and cut out half of a heart with the center at the fold. Open the paper (you should now have a whole heart) and butter one half. (Note: more paper is better than less. It's really irritating to try to seal the edges over a beautiful fillet when they don't quite meet. Grrrr...) Lightly salt and pepper that same half and place 1 fillet on it. Spread 1 tablespoon of relish on top (I like to add about twice that amount) and place another fillet on top. Dot the top fillet with butter, spread another tablespoon of relish on top, and sprinkle a teaspoon or so of white wine over it. Season lightly with salt and pepper. Fold the other half of the paper over so the edges meet. Starting at the top center of the heart, fold the edges together in small overlapping folds, working your way down to the bottom point. Fold the bottom under twice so that no moisture will leak out. It is important for the packets to be well sealed. Repeat these steps with the other three packets. Place the packets on a baking sheet and bake in a preheated oven for 10 - 12 minutes. Remove the packets from the oven. Cut a small hole at the corner of each one and drain off the liquid without crushing or tearing the packets. Serve the packets immediately on large plates and let each diner open his or her own. Pine Nut and Sweet Pepper Relish This flavorful relish goes well with grilled fish or with fish cooked in parchment. | |
| 1 | yellow bell pepper |
| 1 | red bell pepper |
| 1/3 cup | pine nuts |
| 1 tablespoon | olive oil |
| 1 teaspoon | red wine vinegar |
| 3 tablespoons | minced onion |
| 1 | garlic clove, minced to a paste |
| 1 teaspoon | brown sugar |
| Large pinch | ground nutmeg |
| Pinch | salt |
| Several grindings of fresh white pepper | |
To roast the peppers: char the skins over a gas burner, on a grill, or under a broiler. The skin should be quite black all over. Place the peppers in a paper bag for 15 minutes to steam and cool. Stem and seed the peppers. Scrape the charred skin away with the blunt side of a knife: do not rinse. Chop the peppers and set aside.
Toast the pine nuts in a single layer on a baking pan in a preheated 375 degree oven for 5 to 7 minutes, or until light brown. Remove and cool. Coarsely chop two-thirds of the pine nuts and leave the other third whole.
Combine all the ingredients in a stainless steel or glass bowl. Blend well. Let stand two hours before using.
This relish will keep in a sealed jar for 1 week in the refrigerator.
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