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Explore 59 recipes, 1 gallery, 41 videos, and more

Halibut in Parchment

Steaming is healthy, everyone knows that, but it can be kind of boring. Cooking in parchment (or en papillote) is steaming too, but with an elegant name and, a lot more flavor. I’m combining flaky halibut, fragrant ginger and delicate napa cabbage in a waftable package of joy. Open packets at the table to make the most of the waft.
Source:Everyday Food with Sarah Carey

Braised Fish with Orange and Soy


Halibut, Squash and Tomatoes in Parchment

Other Ideas:
Parchment, Tomatoes
With omega-3 fatty acids in abundance, halibut provides several cardiovascular benefits along with a clean and delicately exquisite flavor. When cooked in parchment with a few vegetables it’s a low-fat way to make a full meal in one shot!

Halibut, Squash, Tomatoes, and Olives

Time:25 mins

Halibut with Tomatoes and Fennel


Coconut-Guajillo Poached Seafood Taco with Yucatan Salsa

  • 1 can coconut milk (11 ounces)
  • 2 tablespoons sugar
  • 1/2 Serrano chile, coarsely chopped
  • 1 lemon, zested and juiced
  • 1 orange, zested and juiced
  • 1 cup Guajillo Chile Sauce
  • 1 bay leaf
  • 1 clove garlic
  • Coarse salt and freshly ground black pepper
  • 1 1/2 pounds salmon, tuna, snapper, bass, or halibut, coarsely chopped
  • 6 corn tortillas (6 inches each), warmed
  • Yucatan Salsa
  • 1 ripe avocado, cut into 1/2-inch slices, for serving
  • 1 lime, cut into 6 wedges, for serving

Pacific Halibut with Vegetable Ribbons


Halibut with Roasted Beets

Other Ideas:
Main course, Mustard, Spinach

Grilled Halibut with Herb Salad and Meyer Lemon-Green Olive Salsa

Other Ideas:
Herbs, Main course
  • Six 5- to 6-ounce fillets halibut, preferably Alaskan
  • Zest of 1 Meyer lemon, plus 1 tablespoon freshly squeezed juice
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh parsley leaves, plus 1/2 cup packed fresh parsley leaves
  • 1 small bulb fennel, halved and sliced
  • 1/2 teaspoon fleur de sel
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 cups small arugula or small watercress sprigs
  • 1/4 cup fresh tarragon leaves
  • 1/4 cup chervil sprigs
  • 1/4 cup 1/2-inch-snipped chives
  • 1/4 cup small mint leaves
  • 1/4 cup small opal and green basil leaves
  • Meyer Lemon-Green Olive Salsa
  • Coarse salt and freshly ground pepper

Seared Halibut with Arugula Gremolata

Time:45 mins
  • 2 yellow squashes, sliced into 1/2-inch-thick half-moons
  • 8 ounces new potatoes, halved (or quartered if large)
  • 4 small shallots, peeled and quartered
  • 4 tablespoons extra-virgin olive oil, divided
  • Coarse salt and freshly ground pepper
  • 8 ounces oyster or shiitake mushrooms, trimmed and sliced into 2-inch pieces
  • 1 cup packed arugula or sorrel leaves, chopped
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • 1/3 cup toasted pine nuts
  • 1 small lemon, zested and juiced
  • 1 tablespoon safflower oil
  • 4 fillets (6 ounces each) Pacific halibut, skin removed