I love to cook fish in parchment paper! It’s a quick and easy and it’s a great way to safeguard against drying out a nice piece of fish. The mango-lime chutney is the perfect way to top off a well-cooked piece of halibut. Serve this with some roasted asparagus and quinoa and it’s the perfect spring or summer meal!
- 1 mango peeled and chopped
- 1 small shallot minced
- 1 teaspoon minced ginger
- ¼ cup fresh cilantro finely chopped
- 1-2 Tablespoons fresh lime juice
- 3 Tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- 1 roll of parchment paper
- 1 pound halibut fillet
- Sea salt
- Fresh ground pepper
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Preheat oven to 350 degrees F.
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In medium bowl, combine mango, shallot, ginger and cilantro. Squeeze juice from ½ a lime into the bowl. Drizzle olive oil over the ingredients and stir until the ingredients are blended.
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Add salt and pepper, cover the bowl and refrigerate (if making the chutney ahead), or set aside.
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Cut parchment paper into a large heart shape (large enough to completely cover the halibut fillet). Place the halibut onto the parchment paper, slightly off center. Add salt and pepper.
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Fold parchment paper over the halibut so all edges of the parchment paper come together.
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Roll the edges and twist each end of the parchment paper so that the halibut is sealed inside of the parchment.
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Place the halibut on a baking sheet or shallow broiler pan. Bake for 15-20 minutes, depending on the thickness of the fillet. When the halibut is done, it will be opaque and flaky.
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Carefully remove the halibut from the parchment paper, top with the mango-lime chutney and serve.
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