Maple-Lemon-Miso Halibut Papillotes

Fish and Seafood / Recipes with Maple Syrup

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Preparation Time:
Cooking Time:
Featuring Maple Syrup
4 portions
Metric Imperial

Ingredients

  • 4 halibut fillets, about 150 g (5 oz) each
  • 8 shiitake mushrooms, chopped
  • 4 green onions, chopped
  • 1 tbsp fresh ginger, minced
  • 1 tbsp garlic, minced finely
  • 4 tbsp maple syrup (preferably dark syrup for its robust flavour)
  • Juice and zest of 1 lemon
  • 1 tbsp organic miso
  • 2 tbsp sesame oil

Method

  1. Preheat oven to 200° C (400° F).
  2. Place halibut fillets into the middle of four large sheets of aluminum foil, then salt and pepper. Divide the shiitakes and onions equally among them.
  3. In a bowl, whisk the remaining ingredients as for a vinaigrette, and pour over the fish. Close the papillotes to make them airtight. In a bowl, whisk the remaining ingredients as for a vinaigrette, and pour over the fish. Close the papillotes to make them airtight.
  4. Bake 15 minutes. Serve immediately with the cooking juices.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Marc-André Royal

Chef

Fish and Seafood Recipes

Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.