Goya Foods executive chef Fernando Desa whips up a savory sauce that gives baked halibut a tangy twist. This preparation in parchment paper keeps the fish super moist and can be used with almost any white fish and even salmon.
You will need four pieces of parchment paper, each about 20” long. Fold each sheet in half, and cut so that it forms a heart shape when opened.
Combine the orange juice, lime juice, chipotle chile, garlic, tequila (if desired) and olive oil.
Season the fish with Adobo.
Place one piece of fish on one side of one heart-shaped piece of parchment paper, and spoon over the chipotle mixture. Fold over the other side of the "heart" to cover the fish.
Tightly fold outer edges of parchment paper, starting at the top of the “heart” and working around towards the bottom. Twist and fold the bottom end over, to create a sealed edge. Leave enough space around the fish for air to circulate. Repeat with the remaining pieces of fish.
Place the papillote pouches on a rimmed baking sheet and bake for 10 to 15 minutes, until the paper is puffed and golden brown.
Place the pouches on plates, cut open and garnish the fish with cilantro. Serve.