The flavors in this dish are so light and fresh, which makes it perfect for a hot summer evening meal. You can use any white, flaky fish, but I indulged and bought Halibut. The fish cooks on a bed of thinly sliced shallots and summer squash, with cherry tomatoes and basil sprinkled around. It’s important to salt and pepper everything before you cook to make the subtle flavors shine. A tablespoon each of dry white wine and olive oil creates enough moisture inside the parchment packets to steam-cook the filets, keeping them tender and juicy.
This fish is quick and easy to make, and shows off the beautiful colors of fresh summer produce. I steamed some extra vegetables as a side, adding a hearty squeeze of fresh lime juice to finish. Top the finished filets with more fresh basil and enjoy!
Bon Appétit June 2012