Indian Halibut “en Papillote" With Coconut-Mint Chutney
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 366.5841 |
| Energy (kCal) | 1948.5621 |
| Carbohydrates (g) | 37.7068 |
| Total fats (g) | 28.6274 |
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Cuisine
Asian >> Indian Subcontinent >> Indian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat oven to 450 degrees. | 2. Sprinkle the fish all over with salt, and refrigerate 30 minutes. | 3. Meanwhile, combine all the chutney ingredients in a food processor, and process until it forms a thick marinade, adding water 1 teaspoon at a time if necessary; Taste for salt, and set aside. | 4. Rinse the fish, and pat dry. | 5. Cut a piece of aluminum foil or parchment paper about 15 inches long, and lay it on a work surface, with the short side facing you; Brush the bottom half with a little oil. | 6. Spoon about one-eighth of the chutney on the bottom half, and spread it out to a rectangle about the size of a halibut fillet. | 7. Set one fillet on top of the chutney, and cover with another eighth of the chutney. | 8. Fold the top half of the foil over the halibut so that the top and bottom edges meet. | 9. Fold the bottom edge up about 1/4 inch, then fold it up twice more. | 10. Do the same on both sides to completely seal the halibut in the package. | 11. Repeat to make three more packages. | 12. Put the packages in a single layer on a baking sheet, and bake until the foil just begins to puff, about 8 to 10 minutes. | 13. Cut the packages open and slide the fish and chutney out onto plates. | 14. Serve hot. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| halibut fillet | 4 | skinless | 1613.8703 | 0.0 | 359.0408 | 9.0667 | |
| salt | 1 | teaspoon | - | - | - | - | |
| black pepper | 1/4 | teaspoon | ground | 1.4432 | 0.3677 | 0.0597 | 0.0187 |
| canola oil | - | - | - | - | |||
| coconut | 2/3 | cup | grated mixed unsweetened shredded mixed dried | 188.8 | 8.1227 | 1.776 | 17.8613 |
| shallot | 1 | peeled quartered | 115.2 | 26.88 | 4.0 | 0.16 | |
| hot green chili pepper | 3 | - | - | - | - | ||
| garlic clove | 6 | 1613.8703 | 0.0 | 359.0408 | 9.0667 | ||
| mint leaf | 2 | cups | 1613.8703 | 0.0 | 359.0408 | 9.0667 | |
| cilantro leaf | 1/3 | cup | 1.2267 | 0.1957 | 0.1136 | 0.0277 | |
| curry leaf | 1/4 | cup | 1613.8703 | 0.0 | 359.0408 | 9.0667 | |
| lemon juice zest | 2 | juice | 1613.8703 | 0.0 | 359.0408 | 9.0667 | |
| yogurt | 3 | tablespoons | 28.0219 | 2.1407 | 1.594 | 1.493 | |
| salt | 1/4 | teaspoon | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.