Ingredients
- INGREDIENTS
- Extra-virgin olive oil, 1 tablespoon plus 1 teaspoon
- Small shallot, 1 (finely chopped)
- Garlic, 1 clove (finely chopped)
- Fresh Thai chile or serrano pepper, 1 (finely chopped)
- Kosher salt, 1 teaspoon
- Fresh thyme sprigs, 7 (leaves removed from 3 sprigs and finely chopped; 4 sprigs left whole)
- Dry white wine, 1 cup
- Unsalted butter, 4 tablespoons
- Cherry tomatoes, 10 (halved)
- Halibut, one 3/4-inch-thick 12-ounce fillet (skin removed and fish cut into 1-inch cubes)
- Mussels, 10 (scrubbed and debearded)
- Medium 21/25-count shrimp, 6 (peeled and deveined)
- Baguette, 4 pieces sliced on a bia
Preparation
Step 1
1. Prepare the fish: Preheat the oven to 400°. In the small saucepan set over medium heat, add
1 teaspoon olive oil
Shallot
Garlic
Thai chile
Salt
Cook, using the wooden spoon to stir the mixture often, until the shallot is soft and translucent, about 5 minutes. Increase the heat to medium-high and add the
Chopped thyme leaves
White wine
Simmer until the wine is reduced by three-quarters, about 20 minutes. Turn off the heat and whisk in the
Butter
Once melted, add the
Cherry tomatoes
Set the tomato-wine sauce aside.
2. Lay a 12-inch square piece of parchment paper over a rimmed plate. Fold the parchment to make a triangle and then unfold. Into the center of the paper, place
Half of the cubed halibut
5 mussels
3 shrimp
Pour half of the tomato-wine sauce over the seafood and top with
2 fresh thyme sprigs
Fold the parchment over so the edges meet and crimp and fold to make a tight seal all the way around. Carefully place the pouch on the rimmed baking sheet and set aside. Repeat with another sheet of parchment paper and the remaining halibut, mussels, shrimp, tomato-wine sauce and thyme. Place on the baking sheet and bake for 12 minutes. Remove from the oven and set aside.
3. Grill the baguette: Set a grill pan over medium-high heat. On a cutting board, brush the
Baguette slices
With the remaining
Olive oil
Place the oiled baguette slices oiled-side down on the grill pan and cook until grill-marked, about 1½ to 2 minutes. Use the tongs to transfer to a large plate.
4. Use the metal spatula to hold the parchment pouch over a bowl, using the scissors to slice off the end of the packet. Carefully empty into the bowl. Repeat with the other parchment pouch, emptying it into a second bowl, and serve with the grilled bread.