Our easy-to-make Lemon-Herb Compound Butter is the special guest star of this recipe for Pacific halibut cooked en papillote (in a packet of parchment paper or aluminum foil). The herbaceous butter gently infuses this Pacific halibut recipe with delicious, fragrant flavors, making it an incredibly easy and elegant option for a weeknight meal.
Cooking en papillote is a great way to prepare a lean white species like Pacific halibut. The moisture rising up from ingredients wrapped into the packet gently steams the fish so that it stays tender and moist. The steam also does wonders for this particular compound butter, quickly bringing to life its aromatic flavor profile — herbs, shallots, lemon zest. As a bonus, when the butter melts, it bastes the fish with fat and flavor, ensuring that a mild white fish like Pacific halibut is rich in taste and perfectly flaky when done.
Ways to Customize Your Pacific Halibut en Papillote:
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Add a tender vegetable option like raw spinach, blanched green beans, or even a handful of leftover already-cooked veggies
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Try a different compound butter (like miso butter, for example!)