Halibut En Papillote with Pesto Wild Rice

I’m back with another Lent friendly supper!

For those observing this special time of year, Fridays are meat free! So let’s get creative!

I’m pulling this recipe, again, from the archives! (So please forgive the unprofessional photos!) So, clearly, it doesn’t adhere to my Specific Carbohydrate Diet.

Just a quick refresher on that — seven years ago, I was in a horrible Ulcerative Colitis flare, and I was on bedrest for eleven months. UC is an autoimmune disease that effects the intestines, nearly identical to Crohn’s Disease. Well, during that eleven months, my body rejected every medication. And so, faced with either surgically removing my intestines, or going on a chemo-like intravenous megadrug for the rest of my life that would suppress my immune system, I decided to give the Specific Carb Diet a try – which did end up healing my Ulcerative Colitis, and I’ve been symptom and medication free ever since — PRAISE GOD.

But in that time before I adopted the SCD, I was trying other types of therapeutic diets, and documenting it on my other food blog, GlutenFreeHappyTummy. So any who — TL:DR…this recipe was part of that time period before I began the SCD.

And LET ME TELL YOU – this recipe is not only insanely delicious but SO EASY, and SO ELEGANT.

For this recipe, I prepared the halibut en papillot which is a highly underutilized French cooking method that literally translates to: cooked in paper wrapping.

Basically, you make little individual pouches of the fish and vegetables, wrap them in parchment paper (or alluminum foil), and pop them in the oven!

It’s so efficient, because not only is there ZERO clean up, but the presentation is so cute: everyone gets their own little package. And then the FLAVOR is out of this world, because the food cooks in this beautiful steam bath of all the flavors inside the pouch.

I’m telling you…you may never cook fish the same ever again!!

OH! And I haven’t even mentioned the other superstar of this recipe yet either: The PESTO WILD RICE!!!

Oh my gosh – I have no words. Just stay tuned.

This recipe is gluten free and paleo (minus the rice!) So let’s goooo!

Here’s What You Need:(Serves 2)

2 fillets of fish (one per person, I used halibut, but flounder, cod, grouper, or seabass are other terrific options!)
handful of spinach
bell pepper, sliced into thin strips – I used red, yellow and green
3 mushrooms, sliced
fresh dill
lemon slices
1/4 cup white wine (one you would drink)
salt and pepper

Pesto Rice:
1 package of wild rice
1 cup fresh basil
3 stalks of kale – stems removed, and steamed
1/2 cup toasted pine nuts
2 garlic cloves
juice of half a lemon
1 Tbsp EVOO
3-4 Tbsp water
salt and pepper to taste

Tools:
Sauce pan with tight fitting lid
Food processor
aluminum foil
baking sheet
good chef’s knife

Directions:
Preheat oven to 350 degrees.

First: start by getting your wild rice going. It takes a full 60 minutes to cook. Cook it per/package directions, using vegetable stock instead of water.

Take two large pieces of tin foil, and spray a touch of olive oil onto the center. On each piece of foil, place a small bed of spinach, 1/2 of the bell peppers, and a few mushroom slices. Then, place the fish fillet on top of the veggies, and season with salt and pepper. Place two lemon slices on top of the fish, followed by a few sprigs of dill. Fold up the ends and sides of the foil a bit, and then pour about 2-3 Tbsp of the white wine over the fish. (This is what steams your fish and veggies!) Wrap your fish in the tinfoil and seal it in so that no steam escapes — creating a little boat. (See below.) Repeat for each filet.

Place your two fish packages on a baking sheet, and bake for 35 minutes, until the fish has cook and the veggies are tender. **When you take it out of the oven, carefully open the pouch, because there will be hot steam that could burn you!

*Protip: Have your dining buddies gather ’round when you do the “big reveal” of unwrapping — it’s dramatic and fun!

While the fish and rice are cooking, get to work on your kale pesto! Steam your kale for 1-2 minutes in a steamer basket until it turns bright green, then rinse with cold water to stop the cooking. Dry it well. Then, whirl all the pesto ingredients in the food processor until you get your gorgeous, emerald green, creamy pesto!

When the rice has finished cooking, let it cook for a few minutes, and then stir in your luscious pesto. Season with a bit of salt, and get ready for a flavor explosion!

This meal was absolutely outstanding! The succulent thing about cooking the fish this way, is that is cooks in a steam bath of white wine, lemon and dill. So it takes on all those flavors in a deliciously moist and tender way!

And then…the kale pesto rice! Somebody pinch me. This is so fantastic – If you’ve never had wild rice before, consider this your personal invitation! It is nutty, a bit crunchy and chewy, and it is just enveloped in this rich and creamy pesto! The flavor is bright with the basil and deep with garlic. It’s a creamy, crunchy, fresh, pesto-y, earthy, and nutty party in your mouth!

Go to the store — or order some Amazon Fresh((Click here for a free trial)) — and get these ingredients. Make this rice. It will be the best decision you make all week! 🙂

I hope your Lent is off to a great start! For more meatless – and delicious – dinner recipes, be sure to check out my Recipes page!

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beautybeyondbones

BBB: Because we're all recovering from something. // For speaking/business inquiries: beautybeyondbones@yahoo.com

72 thoughts on “Halibut En Papillote with Pesto Wild Rice

    1. Thank you so much Ryan!! Oooh I bet! That’s so awesome that she’s from Alaska! 🙂 hugs xox

    1. Thank you Tonya for sharing the recipe! hope you’re having a great night! hugs xo

    1. Thank you Kenneth! Oh my gosh, I didn’t even see that! woo! thanks so much!! xox

    1. Aw, thank you John! And yes! I hope you do give it a try- it is truly so simple and delicious! hugs x

  1. As always you have me leaving with astonishment girl. I will try this recipe. I will check out the other blog. I found out in October 2017 I have Stage 4 Chronic Kidney Disease. My biopsies told me it was from a new med I took for 9 months. I have now severe chronic illnesses and it effects my stomach. It is good to know about the diet. It might be something to help me. As the meds just detroy your stomach, liver and kidneys. Thanks for sharing tonight.

    1. Oh, Kathy, I am so sorry to hear that. Gosh, that sounds so hard with the medication. I will definitely be keeping you in my prayers. I hope that maybe this diet can bring some stomach relief! it is antiinflamatory, so here’s hoping!!! 🙂 hugs to you, friend xox

  2. Hey it look so yummy . I wondering if you had any food idea for a mediterranean diet my older son has stage 2 liver disease and we are very limited on menu options because we need control his sugar intake and his calories in take . Thank you so much for following my blog on financial related information .

    1. Oh gosh, I’m so sorry to hear that your son is going through that. Hmmm, well the specific Carb Diet is an antiinflammatory diet, so there’s that. I would definitely suggest a green juice – there are so many health benefits of that living drink. Will definitely be keeping him in my prayers. big hugs xo

    1. Thanks so much Shirley! Oooh the rice is the best part! Wild rice in general is THE BEST. And the pesto brings it over the top! Hugs and love xox

  3. I must confess your testimony is amazing, and my faith is built up.

    How would your life had been if your intestines were surgically removed? God is faithful.

    Your recipe is cool.💕

    1. Thank you friend. I know – God is so good. My life would have been completely changed. I would have had to have a J pouch. I won’t go into detail about what that is on here, but you can google if you’re interested. Thanks for your kind words. Hugs and love xox

    1. Thank you so much! Haha you’re kind to say that! Yeah I love this toothpaste. It really makes a big difference!! Hugs and love xox

    1. Thank you so much! Oh it is terrific! A little on the more expensive side than a cod or a salmon, but the flavor and texture is out of this world. Definitely worth the splurge! Hugs and love xox

  4. I had been told that grouper was a junk fish that only the poor of Florida ate, until I went to an old tin shanty north of West Palm Beach, looking run-down but actually classy. They offered their specialty, grouper in a bag. The grouper was served in a brown paper bag, filled with the fish, vegetables, and spices. As you tore the bag open, the steam poured out. Best thing that I ate that entire business trip.

    1. Oh wow that does sound delicious! I had not heard that about grouper! I had heard that tilapia were garbage fish because they’re bottom feeders, but not about grouper. interesting! That sounds like such a special experience! hugs xox

  5. After reading your experience with the diet, I’m working on eliminating grains… I suffer from chronic illness that hasn’t been diagnosed/relieved by anything I’ve tried as of yet. And I’ve tried SO many different diets! Do you have any recipes/suggestions for a grain free, vegan bread alternative (preferably with grain free flour instead of cauliflower)?

    1. Thank you so much Terese! Yes – all my recipes are vegan and grain free, other than these last 2 for my lent series. Will be praying for you! Hugs and love xox

      1. awesome!! i hope you enjoy!! Check out the book – Breaking the Vicious Cycle — it outlines the Specific Carb Diet, which I have followed for the last 7 years – it completely healed my disease, and I’m medication free!! https://amzn.to/2YbNLUa

      2. Thank you! I actually made some recipes from the book in the past but don’t think I followed the diet strictly. Praise God you are now healed!

      1. I see a lot of similarities in the SCD diet and our traditional Native dishes. Our contemporary foods, although tasty probably (definitely) contributes to our higher mortality. I don’t think, it would be that hard to pitch some alternative, maybe cheaper versions. In the PBS format. That’s just, my idea. The old people would like you because you’re kind and the young people would relate because you’re twelve. Kidding.

      2. If you need some, help. My friend is running three Native food education programs in the southwest for a few years. I could email you her contact info. How I read it. They want a promoter of better food choices and preparations not so much, a data nerd.

      3. Dang. There’s a tribal eligibility requirement. Sorry. I hate when they do that. It’s not, like we all went to school. 😂😒 Still, think a good grant could give you a boost. I’ll keep looking.

      4. Have you done the 501(c)(3)? It’s pretty close to what you do here. Helps, when applying for grants. I know, Millennials are all vibes and positivity, great. Costs change to make, change. 😂

      5. Hmm I will definitely look into that!! Haha right about that $$$

      6. Yeah, just don’t be a jerk nonprofit. You know, rich people laugh. Always talking about the unfortunate, unfortunates. 😂😳😁

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