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Halibut en Papillote

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This recipe comes to us from bestselling fitness and nutrition guru JJ Virgin, and appears in her new Virgin Diet Cookbook.
And check out her special offer on the companion Virgin Diet Community Cookbook  plus four free Videos.
As she says, "There are no pots and pans to wash when you make this simple, elegant meal in a packet.”
Makes 4 servings
2 tablespoons organic extra virgin olive oil, divided
1 medium red onion, thinly sliced
1 pint grape tomatoes, halved
12 ounces asparagus, trimmed
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
  1. Preheat the oven to 450F. Tear 4 (12 by 18-inch) sheets of aluminum foil; lightly brush one side of each sheet with oil.
  2. Combine the onion, tomatoes and 2 teaspoons of the oil in a bowl.
  3. Working with one sheet of foil at a time, arrange foil so that the long side is closest to you. Fold it in half, matching short end to short end; open like a book. Place 1/4 of the tomato mixture in the center of the right half of each foil sheet.
  4. Place the halibut filets next to the tomato mixture and the asparagus next to the halibut. Drizzle with 1 teaspoon of the oil and 1 1/2 teaspoons of the vinegar. Season evenly with salt and pepper. Fold the foil over the filling then tightly crimp the edges to form a packet. Repeat with remaining ingredients.
  5. Place the packets on a large baking sheet and bake in the center of the oven until puffed, about 11-12 minutes.
  6. Remove from the oven and transfer each packet to a plate. With the tip of a sharp knife carefully cut an x into the top of each packet to allow the steam to escape. Fold back the foil and serve immediately.
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