Halibut and Cucumber Papillotes

Name: Halibut and Cucumber Papillotes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (125 ml) water; 1/2 cup (125 ml) white vinegar; 1/2 cup (105 g) sugar; 1/2 tsp salt; 1/2 tsp crushed red pepper flakes; 3 Lebanese cucumbers, thinly sliced with a mandolin; 1 1/2 lb (675 g) halibut, cut into 4 pieces, or 4 turbot fillets; Salt and pepper

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Preparation 15 MIN

Cooking 15 MIN

Marinating 1 H
Servings 4

Ingredients
Preparation

Ingredients

Marinated cucumbers

1/2 cup (125 ml) water
1/2 cup (125 ml) white vinegar
1/2 cup (105 g) sugar
1/2 tsp salt
1/2 tsp crushed red pepper flakes
3 Lebanese cucumbers, thinly sliced with a mandolin

Fish

1 1/2 lb (675 g) halibut, cut into 4 pieces, or 4 turbot fillets
Salt and pepper

Preparation

Marinated cucumbers

In a saucepan, bring all the ingredients, except for the cucumber, to a boil. Add the cucumber slices and remove from the heat. Cover and marinate for 1 hour. Drain.

Fish

Preheat the grill, setting the burners to medium.
Lay a square of parchment paper in the centre of a large, double sheet of aluminum foil. Place half the cucumber slices in the centre of the parchment paper, arranging them to cover about the same surface area as the fish. Place the fish on top of the layer of cucumbers. Season with salt and pepper. Top with the remaining cucumber slices. Close and tightly seal the papillote.
Place the papillote on the grill and cook for about 12 minutes, depending on the thickness of the fish, or until the fish is cooked through.