Just for the Halibut...

Ah, that joke never gets old...  I love Halibut season.  It's a very mild fish, so it can be prepared many different ways, taking the flavour of whatever spices or preparations that you use.  Last night a made a quick spice rub, let it rest for an hour or so, and cooked it in a non-traditional 'papillote,' or package.

Recipe:  Halibut en papillote

1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon cardamon
1/2 teaspoon red chili flakes
1/2 teaspoon salt
pepper
1 large clove garlic
1/2 cup dry white wine
1/2 cup vegetable stock
1 lb fresh halibut
Vegetable of your choice

Mix spices together with garlic.  If you grate the garlic with a fine grater, it will act as a paste to hold the rub together and you won't need to use any oil.  Rinse off fish and rub spices onto top side.  Let rest in the refrigerator for 30 - 60 minutes.

Preheat oven to 425 degrees.  Normally I would use parchment to cook this, but I saw a recipe using foil and tried it.  Line a roasting pan with foil, leaving double the length hanging over the side.  Place bed of whatever vegetables you choose on the foil, place fish on top and add the wine and stock.  Fold the foil over and seal on remaining 3 edges.  Cook 30 minutes, or so, until cooked through, just warm in the center.  Careful not to burn yourself on the hot steam when opening the papillote!