Saturday, May 2, 2015

Halibut en Papillote with Moscato-Onion Jam for #SundaySupper


This week bloggers with the Sunday Supper Movement have partnered with Gallo Family Vineyards to create some tantalizing recipes featuring one of Gallos' Moscato wines in honor of the upcoming National Moscato Day which is May 9th! Click to read Gallo’s post about Moscato Day. I’m excited to be part of this celebration.

Our task: use Moscato in our recipes, pair it with our dish, or both. I knew right away that I wanted to infuse it into my dish; and I knew that I was going savory in the form of delicate fish cooked en papillote, topped with a Moscato-kissed jam.

My dilemma: Which of Gallo Family's three varieties of Moscato should I use –  white, red, or pink?

I have tasted and enjoyed all three, so it really boiled down to my mood. And given that today is my birthday  and I am a permanent resident in Testosterone Land – surrounded by boys (my husband and our two sons) – I opted for pink!


Initially I hoped to combine Gallo's White Moscato with some early stone fruits to match the peach and honey notes in the wine, but a trip to the farmers’ market turned up nothing. No nectarines. No peaches. No plums. “Come back in a month,” all the farmers instructed. So, I’ll keep that jam on my to-do list in June.

Then I considered using Gallo's Red Moscato for a spiced Red Moscato-strawberry jam. I knew that the bright berry in the wine would complement the luscious, ruby berries at the market. But I thought that that jam might be better slathered on homemade brioche than on fish.

In the end, I opted to go pink.  Gallo's Pink Moscato is delicate yet present.  It’s light-bodied yet aromatic with notes of berries and blossoms. I knew it could hold its own and create the perfect, sweet flavor-foil to some piquant onions.


Just a brief note on selecting the fish – I wanted a mild, firm fish to really showcase the Moscato-onion jam. It is also important to me that my seafood selection be sustainable. Sustainable seafood is seafood that is either caught, or farmed, in ways that take into consideration the long-term vitality of the species as well as the health of the oceans. Most fish mongers these days are prepared to answer questions about sourcing. So, don’t be afraid to ask. Read, research, and decide for yourself which fishes you want to purchase. The day that I made this, there were fresh filets of halibut at our fish market that were perfect for this sweet and tangy dish.

The combination of sweet and tangy is one of my favorites. Agrodolce is what they call it in Italy where I learned to cook. Agro means sour and dolce means sweet.

In this easy-to-do dish, the sour comes in the form of lemon slices roasted on top of the fish while the Moscato-onion jam lends the sweetness. It’s playful on the palate. The preparation of the fish is mostly hands off and the jam can be done ahead-of time, so this is a stress-free dinner that can be on the table in less than an hour. It was the perfect  birthday dinner that we enjoyed al fresco in the garden to ring in my 42nd year. Happy birthday to me!


Halibut en Papillote with Moscato-Onion Jam
by Culinary Adventures with Camilla

En papillote is a method of cooking that involves making an envelope out of parchment paper and roasting the fish in the package. I love it! The steam produced in the packet keeps the fish moist, and it's a fun presentation to open the fish packet at the table.

Ingredients serves 4
Halibut
  • 2 pound filet halibut
  • 1 leek, cleaned and sliced thinly on the bias
  • 1 organic Meyer lemon, thinly sliced
  • 1 T Pink Moscato
  • fresh parsley, roughly chopped + more for garnish
  • freshly ground salt
  • freshly ground pepper
  • good quality olive oil
  • juice from 1 organic lemon
  • also needed: parchment paper
Moscato-Onion Jam (can be made ahead of time)
  • 1 T butter
  • 2 T organic dark brown sugar
  • 3 large onions, peeled and thinly sliced
  • 3 T Pink Moscato
  • 2 T white balsamic vinegar
  • freshly ground salt
  • freshly ground pepper
Procedure
Moscato-Onion Jam
Over medium heat, melt butter in a large, flat-bottom pan. Add sugar to the butter and cook till sugar dissolves, approximately 1 to 2 minutes. Add onions. Cover and cook till onions are softened and translucent, stirring occasionally, approximately 30 to 35 minutes. Uncover and add Moscato and vinegar to onion mixture. Cook till golden brown, stirring frequently, approximately 10 to 12 more minutes. Stir in salt and pepper to taste. If you are not using it immediately, spoon jam into a sterilized jar and refrigerate when cool. Jam will keep in the fridge for up to two weeks.

Halibut
Preheat the oven to 400 degrees F. Lay filet on a piece of parchment paper that’s long enough that you can completely envelop your filet and create a parchment packet.

Cover the filet with lemon slices and leek slices. Lay the herbs on top of that. Sprinkle with freshly ground salt and freshly ground pepper. Drizzle with olive oil, lemon juice, and Pink Moscato.


Bring the sides of the parchment up around the filet and fold the edges together, rolling it down to the fish. Crimp the ends together, folding them in till fish is completely enclosed. Place the packet on a rimmed baking sheet.

Roast for 25 minutes. Remove pan from the oven and let steam for another five minutes.


Serve the packet on a platter with the Moscato-onion jam on the side.


More Moscato Day Creations...

Cheerful Beverages:
Tempting Appetizers:
Marvelous Mains:
Delectable Desserts:
Celebrating Moscato Day on the Sunday Supper Movement Website


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

More Gallo Fun...
Here's Gallo's Moscatofy Yourself Quiz. I took it - to see what it said. The verdict: I'm White Moscato, a reliable, predictable classic.

Find Gallo Family Vineyards – on the web, on Facebook, on Twitter, on Instagram, and on YouTube. Click to find Gallo wines near you: store locator.

Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

15 comments:

  1. I haven't cooked seafood en papillote in a long time. It's such a great way and your flavors sure do look good, especially that onion jam.

    ReplyDelete
  2. Happy, Happy Birthday!!! I think you're celebrating the perfect way!!

    ReplyDelete
  3. Happy birthday, Camilla! This looks like the perfect celebratory dish! I finally got Bill to eat halibut and he loved it---and paired with moscato onion jam sounds wonderful!!!

    ReplyDelete
  4. Enjoy your birthday! I say crack open a bottle of wine. Love this recipe.

    ReplyDelete
  5. Happy Birthday! What a great recipe to celebrate with!

    ReplyDelete
  6. This does sound like the perfect balance of flavors!

    ReplyDelete
  7. This onion jam sounds delicious with fish!

    ReplyDelete
  8. Looks just like the carmalized onions my son made the other day. YUM.

    ReplyDelete
  9. Simply a perfect pairing! Halibut is my favorite anyway and this looks delicious!

    ReplyDelete
  10. Oh that Moscato Onion Jam sounds amazing! Perfect!!

    ReplyDelete
  11. YUM. Halibut is one of my favorite fishes — I don't eat it enough! Love the Moscato Onion Jam, that just sounds incredible.

    ReplyDelete
  12. I love fun new ways to make Halibut! This looks AMAZING!

    ReplyDelete
  13. What a delicious pairing...this looks incredible!

    ReplyDelete
  14. You said onion jam and I came running! This looks unbelievably good!

    ReplyDelete

Share Buttons