Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Halibut en Papillote


Grill Variation: Heat a grill to high heat. In a 16 inch piece of aluminum foil placed in a bowl, add half of the halibut, half of the mussels, and half of the shrimp. Pour half of the wine/butter sauce over the fish and add a few extra sprigs of thyme. Wrap the foil up into a pouch and be sure it is tightly sealed on all sides. Place the foil pouches on the grill and cover the grill. Cook for 5 minutes. Remove from the grill and allow to stand for 5 minutes before opening. While fish is resting, rub sliced baguette with olive oil and grill on one side until golden brown and slightly charred. Carefully open pouch and pour into a shallow bowl. Serve with grilled bread for dipping.


Extra-virgin olive oil, 1 tablespoon plus 1 teaspoon

Small shallot, 1 (finely chopped)

Garlic, 1 clove (finely chopped)

Fresh Thai chile or serrano pepper, 1 (finely chopped)

Kosher salt, 1 teaspoon

Fresh thyme sprigs, 7 (leaves removed from 3 sprigs and finely chopped; 4 sprigs left whole)

Dry white wine, 1 cup

Unsalted butter, 4 tablespoons

Cherry tomatoes, 10 (halved)

Halibut, one ¾-inch-thick 12-ounce fillet (skin removed and fish cut into 1-inch cubes)

Mussels, 10 (scrubbed and debearded)

Medium 21/25-count shrimp, 6 (peeled and deveined)

Baguette, 4 pieces sliced on a bias



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Next Recipe

Kept by

1st Keep
anmasa's picture
Also Kept By
slavigne's picture

Top Recipe Keepers

Share with Facebook