In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Wild Alaskan halibut en papillote with avocado and citrus salsa
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 420 Calories/Serving
25–40 Minutes
Think of this meal as the original one-pan wonder. Easy cleanup, big rewards, little effort. We use the French method of cooking fish in parchment paper to seal in all the flavorful goodness.
In your bag
- 1 wedge organic Savoy or other cabbage (about 7 ounces)
- 1 organic red onion
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- Sunbasket smoky spice blend (onion powder - granulated garlic - sweet smoked paprika)
- 2 sheets parchment paper
- 1 organic cucumber
- 1 organic orange
- 1 organic avocado
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
Nutrition per serving
Calories 420, Total Fat 22g (28% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 120mg (5% DV), Total Carb. 35g (13% DV), Fiber 14g (50% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 29g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep the vegetables and halibut
Heat the oven to 400°F.
- Cut away any core from the cabbage; coarsely chop the cabbage.
- Peel and thinly slice half the onion for the halibut; coarsely chop the remaining onion half for the salsa. [Peel and thinly slice 1 onion; peel and coarsely chop the remaining onion.]
- Pat the halibut dry with a paper towel. Season with salt and pepper and rub all over with the smoky spice blend.
2
Assemble the parchment packets
Lay the parchment paper sheets side by side. Divide the cabbage, sliced onion, and halibut between the sheets. Drizzle each with 1 to 2 teaspoons oil and season with salt and pepper. Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.
3
Bake the packets
Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the halibut is opaque and flaky, 12 to 15 minutes. Meanwhile, prepare the salsa.
4
Make the avocado-citrus salsa
- Peel the cucumber if desired; cut the cucumber in half lengthwise, then crosswise into enough ½-inch-thick half-moons to measure 1 cup [2 cups].
- Using your hands or a sharp knife, peel the orange. Cut the fruit crosswise into ½-inch-thick slices. Discard any seeds.
- Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ½-inch pieces.
- Zest and juice the lime. [Zest and juice 1 lime; save the remaining lime for another use.]
- Coarsely chop the cilantro.
In a medium bowl, stir together the cucumber, orange, avocado, lime zest and juice, cilantro, and chopped onion; season to taste with salt and pepper.
Serve
Open the parchment packets, being careful of any venting steam, and transfer to individual plates. Serve the avocado-citrus salsa on the side.
Kids Can!
- Measure the cucumber.
- Peel the orange by hand.
- Scoop out the avocado.
- Juice the lime.
- Assemble the salsa.