Thai-Curry Butter Halibut Packets
Servings: 4
This take on fish en papillote boasts bright flavors and a wonderful aroma thanks to a touch of Thai curry paste.
Ingredients
- 7 Tbs. salted butter, softened
- 1 Tbs. Thai red curry paste
- 1 small clove garlic, mashed to a paste
- 8 oz. trumpet or oyster mushrooms, thinly sliced (about 4 cups)
- Kosher salt
- 4 5-oz. skinless halibut fillets or similar flaky white fish
- Freshly ground black pepper
- 4 scallions, thinly sliced (about 1/2 cup)
- 1 lime, cut into 4 wedges
- Rice, for serving
Preparation
- Mix 6 Tbs. of the butter, the curry paste, and garlic in a small bowl. Place in the freezer to chill. Position a rack in the center of the oven, and heat the oven to 450°F.
- Melt the remaining 1 Tbs. butter in a large skillet over medium-high heat. Add the mushrooms and a generous pinch of salt, then reduce the heat to medium. cook, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Remove from the heat.
- Cut four 12×18-inch lengths of parchment paper (or foil). Divide the mushrooms among the sheets of parchment, centering them in the right half of the parchment. Season the halibut with salt and pepper, and place on top of the mushrooms. Top each with an equal portion of the curry butter, and sprinkle with the scallions and a pinch of salt.
- To seal the packets, bring the left edge of the parchment over the fish. Fold and crimp the edges together tightly. Carefully transfer the packets to a large rimmed baking sheet, and bake until the fish is cooked through, 12 to 13 minutes (a paring knife will come out warm when plunged through the packet into the center of one of the fillets). Carefully transfer the packets to dinner plates, cut them open at the table, and serve with lime wedges and rice.