Halibut with Radish Relish

Halibut with Radish Relish

Recipe Rating: 3.43069
Serves 4
Baking halibut (or any fish for that matter) in parchment paper packets is a fantastic way to create a tender, moist fillet with no added fat. Serve over a simple whole grain pilaf or alongside steamed spinach.
  • 1 bunch radishes, trimmed and finely chopped
  • 1 green onion, thinly sliced
  • 2 tablespoons drained capers, chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon lemon zest
  • 4 (3-ounce) skinless halibut fillets
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 1/2 lemon, very thinly sliced
Preheat the oven to 400°F. In a medium bowl, combine radishes, green onion, capers, lemon zest and lemon juice, and set aside.

Cut parchment paper into 4 (14-inch) squares. Fold each piece of paper in half to form a crease down the middle like a book, then unfold. Place one halibut fillet on each piece of paper, arranging it just to one side of the crease. Top fillets with salt, pepper and lemon slices.  

Fold paper over to completely cover ingredients. To seal the pouch, begin at an end of a folded corner, and crimp/fold along the outer edges until all open sides are secure. Repeat procedure with the remaining 3 squares and ingredients. Transfer pouches to a baking sheet, and bake until the fish is cooked through, about 15 minutes. Set aside to let cool for 3 to 4 minutes.  

To serve, place each sealed pouch on an individual plate. Use scissors to carefully snip an opening on the top, peel back paper and evenly divide radish relish among fillets.
Nutritional Info: 
Per Serving: 80 calories (10 from fat), 1g total fat, 40mg cholesterol, 270mg sodium, 2g carbohydrates, (1 g dietary fiber, 1g sugar), 16g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.