Steamed Halibut en Papillote with Chipotle Citrus Sauce

Steamed Halibut en Papillote with Chipotle Citrus Sauce
Steamed Halibut en Papillote with Chipotle Citrus Sauce

Print Recipe

Prep time


Total time





Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

A super easy and delicious dish! Steam your halibut to perfection in parchment paper using a papillote, or folded pouch, method. Prepare a delicious sauce made of spicy and smoky GOYA® Chipotle Peppers in Adobo Sauce, fresh orange and lime juice, garlic and the robust flavor of GOYA® Extra Virgin Olive Oil. You’ll look like a professional with this simple technique that’ll give you a super juicy fish full of delicious flavor in less than an hour.

  • Ingredients
  • Directions

½ cup

fresh orange juice 

¼ cup

fresh lime juice

1 tsp.

GOYA® Minced Garlic, or 2 cloves garlic, peeled and minced       

1 tsp.

tequila (optional)


halibut steaks, 5 oz. each

2 tbsp.

cilantro, chopped

This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.


Kitchen View

Step 1

Preheat oven to 425°F.

Step 2

You will need four pieces of parchment paper, each about 20” long. Fold each sheet in half, and cut so that it forms a heart shape when opened.

Step 3

Mix together orange juice, lime juice, chipotle chiles, garlic, tequila (if desired) and olive oil.

Step 4

Season fish with Adobo.

Step 5

Place one piece of fish on one side of one heart-shaped piece of parchment paper, and spoon on chipotle mixture.  Fold over other side of "heart" to cover the fish.

Step 6

Tightly fold outer edges of parchment paper, starting at top of “heart” and working around towards bottom. Twist and fold bottom end over, to create sealed edge. Leave enough space around fish for air to circulate. Repeat for remaining pieces of fish.

Step 7

Place papillote parcels on baking sheet, and bake 10–15 minutes, until paper is puffed and golden brown.

Step 8

Place parcels on plates, cut open papillotes and garnish fish with cilantro.

New from Goya

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 60 Spring Summer

Recipe Reviews

No Reviews Yet


Kitchen View