Lunch

Moqueca-Inspired Halibut en Papillote with Charred Okra, Black Garlic & Coconut-Lime Nage

Name: Moqueca-Inspired Halibut en Papillote with Charred Okra, Black Garlic & Coconut-Lime Nage
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 2 servings
Ingredients: 2 halibut fillets, 6 oz each, skin removed; 1 can (13.5 oz) full-fat coconut milk; 3 cloves black garlic, thinly sliced; 2 limes, 1 zested and juiced, 1 cut into wedges; 1 red bell pepper, thinly sliced; 1 medium onion, thinly sliced; 8–10 fresh okra pods, trimmed and halved lengthwise; 3 cloves fresh garlic, minced; 1 tsp ground cumin; ½ tsp sweet smoked paprika; ¼ tsp cayenne pepper (adjust for heat tolerance); 2 tbsp dendê oil (or neutral oil); ¼ cup fresh cilantro, roughly chopped; Kosher salt and cracked black pepper to taste; 2 sheets parchment paper (12×16 inches each)

A whole halibut fillet steams en papillote with a fragrant nage of coconut milk, lime, and black garlic, surrounded by charred okra and a whisper of dendê oil. The sealed parchment packet arrives at table, releasing aromatic steam and Bahian spice when opened—moqueca's essence concentrated and refined.

1003cal 85gprotein 36gcarbs 61gfat 20min prep 22min cook 2serves

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