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Halibut with Couscous

Cooking en papillote (a fancy term for “in parchment”) gently steams the fish without the risk of overcooking it.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
482 calories per serving


> 1 cup cherry tomatoes
> 1 (0.25 oz) pkg dill
> 2 cups water
> 1 (10 oz) pkg couscous (about 1 1/2 cups)
> 1 cup shredded carrots
> 2 tbsp tomato paste
> 1 tbsp minced garlic
> 1 tbsp olive oil
> 1 tsp Tabasco Original Red Sauce
> 24 oz halibut fillets thawed


Preheat the oven to 400°F. Cut 4 pieces of parchment paper into 18x18-inch squares. Halve the tomatoes. Chop the dill finely. Bring the water to a boil. Combine the tomatoes and half the dill with the couscous, carrots, tomato paste, garlic, olive oil, Tabasco sauce, and boiling water in a heatproof bowl. Cover the bowl with plastic wrap and let stand 5 min. Season with salt (in moderation) and pepper.
Divide the couscous mixture between the squares of parchment, placing it to one side of the paper. Divide the halibut fillets between the mounds of couscous. Sprinkle with the remaining dill and season with salt (in moderation).
Fold the excess parchment paper over the halibut and roll the sides tightly to seal. Place the packets on a baking sheet and bake for 20 min. Remove packets from oven and carefully snip open with kitchen shears. Serve immediately.

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