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Halibut en Papillote

Notes: 

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.

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Ingredients: 

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


 

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