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–+ servings

Goya Food’s Halibut en Papillote with Chipotle

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.
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Course Entrées
Servings 4 servings

Ingredients
  

  • ½ cup fresh orange juice
  • ¼ cup Fresh Lime Juice
  • 1 in chile finely minced, from one can (7 oz.) GOYA® Chipotle PeppersAdobo Sauce Chipotle PeppersAdobo Sauce
  • 1 tsp. GOYA® Minced Garlic or 2 garlic cloves, peeled and minced
  • 1 tsp. tequila optional
  • ¼ cup GOYA EXTRA VIRGIN OLIVE OIL
  • 4 halibut steaks 5 oz. each
  • GOYA® Adobo All-Purpose Seasoning with Pepper to taste
  • 2 Tablespoons cilantro chopped

Instructions
 

  • Preheat the oven to 425°F.
  • 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.

Notes

This recipe and photo are courtesy of Goya Foods.
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