Halibut en Papillote with Fino Sherry Butter

July 9, 2025 By: Browne Trading Company

Time: 10 minutes

Our good friends at Dockwa and the Galley Club created this amazing summer recipe. We love how it highlights a few seasonal, high quality ingredients that come together for an elevated and shareable experience. "Before cooking aboard Holiday, we stopped into Browne Trading in Portland to source the halibut you see here. Provisioning from a local seafood purveyor made all the difference. What we got was bright, clean, and caught close to home. Whether you’re cruising the coast of Maine or pulling into any new harbor, seeking out local markets like Browne’s isn’t just a fun part of the adventure, it’s one of the best ways to taste a place, support the working waterfront, and bring your boat meals to the next level."

INGREDIENTS

Yield: 4 servings

4 halibut steaks (5 ounces each)
1 small bulb fennel, cut into bite-size pieces
15 cherry tomatoes, halved
1 medium Yukon gold potato, cut into bite-size pieces
1/4 cup fino sherry
2 tbsp unsalted butter, diced
Kosher salt and freshly ground black pepper

PREPARATION

Step 1

Lay a piece of parchment flat. In the center, layer the fennel, tomatoes, and potatoes. Lay the halibut fillets on top. Season with salt and pepper. Scatter the butter around the fish, then add a splash of sherry or stock. Place the second sheet of parchment on top and fold the edges to seal. It doesn’t have to be airtight, just snug enough to trap steam and allow the flavors to meld.

Step 2

Place the packets on a hot pan over medium heat. Cover if you can. Cook for 12–20 minutes, depending on the thickness of the fish. You’ll know it’s ready when the flesh turns bright white and flakes gently with a fingertip.