I love halibut - it's one of my favorite fish. So meaty and tasty - some people say it has the best texture of all fish.
This method of cooking will keep it moist and succulent.
It's one of the more expensive fish, so you'll want to make sure it's cooked perfectly - think 'fillet' steak as opposed to 'stewing' steak when it comes to price - also, you won't need a massive portion as its flesh is dense.
Serve with some buttered potatoes, plainly boiled vegetables and perhaps some garlic mayonnaise. You've already got some braised leek and carrot in the parcel, so a green veg, such as beans, peas or broccoli would go well to add some colour.
Halibut in Foil Parcels
4 halibut steaks
2 leeks - finely chopped
2 carrots - finely shredded
juice and rind of 1 lime
4 tablespoons wine or grape juice
freshly ground black pepper
chopped fresh parsley
Heat the oven to Gas Mark 6, 400F or 200C
Take four pieces of aluminium foil and brush with olive oil.
Divide the vegetable mixture into four as you're doing individual parcels.
Take the leek and carrot and put on the bottom of the foil.
Season and then put a halibut steak on top.
Then sprinkle with wine, lime juice, rind, pepper and parsley.
Seal the parcels and bake for about 25 minutes.
This halibut recipe would adapt for any firm white fish - basa, tilapia, mahi mahi - or something a little more common like cod or haddock - your choice - but enjoy.
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By Liz Alderson
This Halibut in Foil Parcels recipe is so meaty and tasty.
Prep Time: 2 minutes
Cook time: 25 minutes
Main Ingredient: halibut steaks