HealthStylz
Two young women happily baking together in a cozy home kitchen setting

Recipes · From our archive

Halibut en Papillote with Papaya Salsa

CRCara Rosenbloom
· 2 min read

Photo: Ivan S

Written in 2016, 10 years ago. Food science changes, so check newer advice before you change your routine.

Nutritional Balance

Balanced Meal Nutrition Profile

Estimated nutrient density and satiety balance per serving against daily wellness targets.

  1. Dietary Fiber SupportDigestive wellness 38% daily goal
  2. Satiety DurationFullness without crashes 4.5 hours
  3. Blood Sugar StabilityLow glycemic curve Steady curve
  4. Prep SimplicityWeeknight ease Practical prep

Source: Harvard T.H. Chan School of Public Health & USDA Dietary Guidelines.

Halibut en Papillote with Papaya Salsa

Baked in parchment paper, this halibut retains moisture and captures the fragrant essence of lime and cilantro. Papaya salsa adds vibrant color and spicy-sweet flavor to this easy weeknight entrée.

See more “A Summer Soiree” recipes!

Developed by Cara Rosenbloom, RD

Ingredients
Salsa

  • [410 grams] 1 medium ripe papaya, seeded and diced
  • [30 grams] ¼ red onion, diced
  • [15 grams] ½ cup fresh cilantro, chopped
  • [15 grams] 1 tablespoon (15 milliliters) lime juice
  • [9 grams] 1 jalapeño, seeded and minced
  • [80 grams] 1 ripe avocado, peeled and diced
  • [110 grams] 1 red bell pepper, seeded and diced
  • [1 gram] ¼ teaspoon salt
  • [<1 gram] Pinch of black pepper

Fish

  • [45 grams] 3 tablespoons (45 milliliters) extra-virgin olive oil
  • [30 grams] 2 tablespoons (30 milliliters) lime juice
  • [3 grams] ½ teaspoon salt
  • [1 gram] ¼ teaspoon pepper
  • [15 grams] ½ cup fresh cilantro, chopped
  • [680 grams] 4 6-ounce halibut fillets

Directions

  1. Heat oven to 350°F (175°C).
  2. Make salsa in a medium bowl by gently stirring together papaya, onion, cilantro, lime juice, jalapeño, avocado, bell pepper, salt and pepper. Set aside.
  3. Make marinade for fish in a small bowl by stirring together oil, lime juice, salt, pepper and cilantro.
  4. Fold four 18-inch (45-centimeter) square pieces of parchment paper in half to make a crease in the center. Place one fish fillet lengthwise next to the crease on a piece of parchment. Drizzle fillet with 1½ tablespoons (22 milliliters) of cilantro-lime oil, then fold parchment paper over the fish. Starting at one end and repeating on all open sides, make small, tight, overlapping folds in the parchment to create a sealed packet around the fish. Repeat with remaining parchment and fillets.
  5. Place packets on a baking sheet and bake 10 to 15 minutes, depending on the thickness of the fish. Serve each fillet topped with ½ cup avocado-papaya salsa.
  6. Store any leftover salsa in the refrigerator for up to three days. Serves 4.

Nutrition Information
Serving size: 1 fillet with ½ cup salsa (265 grams)

CALORIES 351; TOTAL FAT 16g; SAT. FAT 2g; CHOL. 102mg; SODIUM 1,577mg; CARB. 12g; FIBER 3g; SUGARS 7g; PROTEIN 39g; POTASSIUM 1,210mg; PHOSPHORUS 517mg

Cara Rosenbloom

Cara Rosenbloom, RD, is the president of Words to Eat By, a Toronto-based nutrition communications company specializing in public relations, writing and nutrition education. Read her blog and connect with her on Facebook and Twitter.