HALIBUT WITH SHELLFISH EN PAPILLOTE
Steps:
- Prepare the fish: Preheat the oven to 400°. In the small saucepan set over medium heat, add 1 teaspoon olive oil, Shallot, Garlic, Thai chile, Salt. Cook, using the wooden spoon to stir the mixture often, until the shallot is soft and translucent, about 5 minutes. Increase the heat to medium-high and add the Chopped thyme leaves, White wine. Simmer until the wine is reduced by three-quarters, about 20 minutes. Turn off the heat and whisk in the Butter. Once melted, add the Cherry tomatoes. Set the tomato-wine sauce aside. 2. Lay a 12-inch square piece of parchment paper over a rimmed plate. Fold the parchment to make a triangle and then unfold. Into the center of the paper, place Half of the cubed halibut, 5 mussels, 3 shrimp. Pour half of the tomato-wine sauce over the seafood and top with 2 fresh thyme sprigs. Fold the parchment over so the edges meet and crimp and fold to make a tight seal all the way around. Carefully place the pouch on the rimmed baking sheet and set aside. Repeat with another sheet of parchment paper and the remaining halibut, mussels, shrimp, tomato-wine sauce and thyme. Place on the baking sheet and bake for 12 minutes. Remove from the oven and set aside. 3. Grill the baguette: Set a grill pan over medium-high heat. On a cutting board, brush the Baguette slices With the remaining Olive oil. Place the oiled baguette slices oiled-side down on the grill pan and cook until grill-marked, about 1½ to 2 minutes. Use the tongs to transfer to a large plate.4. Use the metal spatula to hold the parchment pouch over a bowl, using the scissors to slice off the end of the packet. Carefully empty into the bowl. Repeat with the other parchment pouch, emptying it into a second bowl, and serve with the grilled bread.
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