Baking in a tin foil packet can be a great tool to infuse flavors into delicate fish. Steamed in citrus, this halibut soaks up the essence of citrus mingled with sweet potato. The juice is packed with flavor. Spoon this goodness over the top before serving.
Serves 2
2 halibut filets
1 small yam, peeled
1 tsp (5 ml) extra-virgin olive oil
½ fresh fennel bulb
2 tsp (10 ml) fresh tarragon, chopped, plus whole leaves for garnish
Zest of ½ orange, then squeezed for juice
1 tsp (5 ml) fresh ginger, grated
Kosher salt and freshly ground pepper to taste
- Heat oven to 350 degrees. Skin and debone halibut. Slice the yams and fennel lengthwise on a mandoline. Steam yam slices for 1 minute in a steamer with ½ cup water and remove. (Don’t oversteam, the slices need to hold their shape.) In small sauté pan, heat oil to medium and sauté fennel with freshly cut tarragon for several minutes (until partly cooked but still crisp). Cut the fennel and yam into long ¼-inch strips.
- Cut 2 pieces of aluminum foil into 12-inch squares. Place steamed slices of yam on aluminum foil. Add mixture of fennel and tarragon. Place halibut on top. Top halibut with strips of fennel and yam as garnish. Add small amount of chopped tarragon and orange zest. Add teaspoon of oil to the orange juice, whisk, and pour over top. Sprinkle grated ginger over top. Salt and pepper to taste.
- Loosely fold the foil over the halibut. Bake for 10-15 minutes until fish is opaque. Plate, spoon liquid over fish, and garnish with tarragon.
More Recipes You'll Love
Halibut with sweet potato and citrus is a delicate foil packet dinner where everything steams together in its own juices. Silky halibut sits on yam and fennel ribbons with orange zest, grated ginger, and fresh tarragon. Open the packet at the table and the citrus steam does the talking.
Pro Tips
- Steam the yam slices for just one minute before building the packets. They need to hold their shape raw enough to survive the bake — oversteamed slices turn to purée in the foil.
- Cut the fennel and yam into long quarter-inch strips so they tangle like noodles around the fish instead of stacking like coins.
- Loosely fold the foil rather than crimping it tight. The fish needs a little room for the steam to circulate and cook the halibut gently.
- Whisk the teaspoon of oil into the orange juice before pouring it over — the emulsion coats the fish more evenly than plain juice and oil.
Frequently Asked Questions
How do I know when the halibut is done?
Ten to fifteen minutes at 350°F, until the flesh turns opaque and flakes gently with a fork. The packet finish is forgiving, but pull it early — halibut continues cooking in the residual steam.
Can I use another fish instead of halibut?
Any firm white fish works — cod, sea bass, or haddock all steam beautifully in the same timing. Thinner fillets need only 8 to 10 minutes.
Can these packets be prepared ahead?
Assemble them up to a few hours ahead and keep them refrigerated, then bake straight from the fridge with an extra minute or two on the clock.
Recipe Card
Ingredients
Method
- Zest of ½ orange, then squeezed for juice
- 1 tsp fresh ginger, grated Kosher salt and freshly ground pepper to taste
- Heat oven to 350 degrees. Skin and debone halibut.
- Slice the yams and fennel lengthwise on a mandoline. Steam yam slices for 1 minute in a steamer with ½ cup water and remove. (Don’t oversteam, the slices need to hold their shape.) In small sauté pan, heat oil to medium and sauté fennel with freshly cut tarragon for several minutes (until partly cooked but still crisp).
- Cut the fennel and yam into long ¼-inch strips.
- Cut 2 pieces of aluminum foil into 12-inch squares.
- Place steamed slices of yam on aluminum foil.
- Add mixture of fennel and tarragon.
- Place halibut on top.
- Top halibut with strips of fennel and yam as garnish.
- Add small amount of chopped tarragon and orange zest.
- Add teaspoon of oil to the orange juice, whisk, and pour over top.
- Sprinkle grated ginger over top. Salt and pepper to taste.
- Loosely fold the foil over the halibut.
- Bake for 10-15 minutes until fish is opaque. Plate, spoon liquid over fish, and garnish with tarragon.
