Halibut Steaks in Parchment with Mushrooms and Tarragon
Makes 2 servings
Preparation time 25min, cooking time 20min
Ingredients
- 2 Halibut steaks, 1 inch thick (6-8 oz. each)
- 2 tablespoons butter, melted
- Parchment paper
- 4 oz mushrooms, wiped clean and sliced
- 2 fresh tarragon sprigs – tops reserved & leaves finely cut or 2 teaspoons dried tarragon
- 1 teaspoon lemon juice
- salt & pepper
- 1 medium zucchini, sliced
- 1 egg white
Directions
- Preheat oven to 375°F. Rinse halibut under cold water and pat dry with paper towel. Set aside
- Fold a 15- by 13-inch piece of parchment paper in half crosswise to make a rectangle 13 inches by 7 1/2 inches. Draw a half-heart, beginning and ending at the folded edge, and cut along the line. Repeat this so that you have two pieces of parchment ready to go.
- Open each paper and brush one half with some of the melted butter, leaving a 1-inch border unbuttered.
- Combine chopped mushrooms, chopped tarragon (or half the dried tarragon), the lemon juice, salt & pepper in a bowl. Stir thoroughly to coat the mushrooms Bring the mushroom blend and spread over the buttered portion of the parchment, then set a halibut on top of each. Season the halibut with salt & pepper and arrange zucchini slices, slightly overlapping, lengthwise along the center of the fish. Top with the reserved tarragon tops, or sprinkle with dried.
- Brush the edges of the parchment paper with egg white. Transfer the paper packages to a baking sheet. The packages can be made up to two hours in advance and refrigerated until it is time to cook.
- Bring the sheet to the heated oven and bake until puffed and light browned, for about 12-15 min. Relocate to dinner plates and serve. Make sure to pinch the top of the parchment and rip open, releasing mouth watering aromatic steam.