Halibut in cartocchio with puntarella and grapefruit from The Babbo Cookbook by Mario Batali

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Notes about this recipe

  • fprincess on November 07, 2012

    This is a good weeknight recipe. The principle is simple. You place your fish fillet together with thyme, grapefruit segments and puntarella (a variety of chicory, which I omitted) in a papillote and add some white wine before sealing it. This was a local halibut. It stays very moist with this preparation and the grapefruit and thyme just highlight the flavor of the fish. I used foil but parchment paper works too. I served it with acorn squash and kale that I prepared separately, but if you include the chicory or some other type of greens in the papillote, then you have a complete dish with no pot/pan cleaning necessary. I decided to plate the dish but you can also just bring the sealed papillotes to the table and have each person open their own. Photos here: http://forums.egullet.org/topic/131552-cooking-with-the-babbo-cookbook/page__p__1896999#entry1896999

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