Halibut En Papillote with Vanilla Sauce and Coconut Cauliflower Rice // Sponsored By Cook Flavoring Company
'En papillote' simply means 'in parchment' and is an old-school method of cooking all sorts of things, from fish, to chicken, and even vegetables. It' so simple, too! You basically put whatever you want in little sealed parchment pouches and let them steam in the oven for a few minutes. Easy clean up and delicious, healthy, quick results. Yes, please! I decided to go with halibut for this thanks to my dad who goes on a huge fishing trip about once a year and scores some beautiful, wild halibut and cod but you could use any white fish you'd like here or even shrimp.
Ok, so...vanilla and fish? Sounds weird, ya? It's actually a very complimentary pairing and many chefs have been using the two together for years. I did some searching and found this article and recipe and instantly knew I wanted to re-create my own version of the sauce (sans lobster cause hi, that’s a tad fancy for a weeknight). This type of vanilla and fish pairing is thought to have originated on Comoros, a teeny island between the East African Coast and Madagascar. Makes sense since there's an abundance of both fresh seafood and superior vanilla within arm's reach. Don't worry, this sauce isn't sweet by any means. Instead, the vanilla adds an aromatic and exotic flavor to the fish and is perfect with the coconut cauliflower rice, too. I've teamed up with Cook Flavoring Company today and used their superior vanilla beans.
Cook Flavoring Company has been a family-owned and run operation producing the highest quality vanilla extracts and flavorings for 100 years. The company's dedication to crafting only the best vanilla is achieved through their bean-to-bottle approach, taking great care with each step of the production process. It begins with their commitment to the farmers they buy from. Cook Flavoring strives to build relationships with farmers and invest in their communities by helping to build schools and foster trust. In turn, they are able to purchase only the best vanilla beans at the peak of harvest. The company cures their own beans after harvest and never exposes their extracts to heat as other companies do but rather use a slower cold extraction method to ensure the highest quality and flavor you can buy. Cook Flavoring Company produces over 200 types of vanilla and flavorings so be sure to check out their selection online or find a location that sells Cook's near you.
Halibut En Papillote with Vanilla Sauce and Coconut Cauliflower Rice
serves two
4 T butter
1 shallot, finely chopped
1/4 c white wine, such as Sauvignon Blanc
juice of 1/2 a lemon
1 Cook's vanilla bean, seeds scraped and pod reserved
2 halibut fillets, about 3-5 oz each
1 c raw cauliflower rice
4 T unsweetened shredded coconut, toasted
salt and pepper, to taste
1 lemon, thinly sliced
Preheat oven to 400°F. To make the vanilla sauce, heat a small pot over medium heat. Melt the butter and sauté the shallot for a few minutes, until translucent. Add the wine, lemon juice, vanilla bean seeds, and pod and allow the mixture to reduce by about half then remove from heat and set aside until you assemble the pouches.
Toss the cauliflower rice and coconut together and set aside. To make the parchment pouches, start with about a 12 x 17 inch piece of parchment. Fold it in half like a book. On one half of the parchment, layer about 4 slices of lemon in a row, being sure to leave about a 2 inch border around all sides of the parchment. Top the lemon slices with half of the cauliflower mixture. Top with a halibut fillet and spoon half the sauce over the fillet. Fold over the other half of the parchment and, beginning in one corner, fold the two halves together by making small folds over on itself, until you've enclosed the entire thing. Think like you're making a calzone. Repeat with the second pouch and lay each on a baking tray. Bake for about 15 minutes, until the halibut is just cooked through. Allow to cool for just a minute or two then carefully snip open the top of the pouches and peel open. Finish with a squeeze of lemon wedge over the top and serve alongside a quick salad or sautéed broccoli (and the rest of that wine!).
This post is sponsored by Cook Flavoring Company. All opinions stated are my own and I only promote products I love and use. Thanks for supporting the brands that support me!
