Halibut with Coconut Creamed Kale and Quinoa In a Papillote

Dinner, DIY

Halibut in a papillote // www.acozykitchen.com

Cooking fish in a papillote will forever remind me of going to Benihana as a kid. The chef (after he caught a shrimp tail in his hat) would always make my mother her favorite: a piece of salmon steamed to perfection in a piece of folded parchment. It was the first time I saw this technique, and I imagine it was my mom’s first time, too, because after that she always cooked her fish this way. “It’s healthy and easy and no clean-up!” she would always say. My mom, like all moms and lazy adults with no children, hates doing dishes so this technique is great to ease this sentiment.

Halibut in a papillote // www.acozykitchen.com

Today I teamed up with Samsung, who recently put together these beautifully shot videos with some amazing chefs (Christopher Kostow? Whoa, hello!) on some of my favorite techniques. I personally love cooking technique and since I didn’t go to culinary school but have somehow found myself cooking for a living, I often times need videos likes these for reference. They help when I need to brush up on the basics.

Halibut in a papillote // www.acozykitchen.com

Halibut in a papillote // www.acozykitchen.com

My personal favorite was the en papillote video, mainly because it reminded me of my mom, but also it fell in line with what I’m feeling at the moment: healthy cooking that is V V EASY. The last thing I want to do after The New Year is eat a donut (lies, but you know what I mean) and wash tons of dishes.

Halibut in a papillote // www.acozykitchen.com

For this recipe, I chose to go with halibut, but really other fishes would do well too, like salmon, sea bass (pricey but delicious), tilapia. I massaged the diced kale with coconut milk for a healthy take on creamed spinach. And the quinoa adds a bit of heft to this otherwise super light meal. The fish was perfectly cooked in like 15 minutes. Not long at all.

While it’s in the oven, feel free to watch more videos and plot other kitchen quests you want to tackle.

Oh! And if you want to head over to Samsung’s Instagram they’re having a contest that involves giving away a beautiful new fridge. You can create a video or photograph to enter!

Halibut in a papillote // www.acozykitchen.com

Halibut with Coconut Creamed Kale and Quinoa In a Papillote

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  • 1/4 cup quinoa, rinsed
  • Water
  • Salt
  • 1/2 cup full-fat coconut milk, with about a teaspoon of coconut cream set aside, divided
  • 1 leaf of red kale, rib removed and finely chopped
  • 3 ounce halibut fillet, washed and patted dry
  • Pepper
  • 2 blood orange
  • 1/2 lemon, divided
  • Parchment paper


  • In a small sauté pan, set over medium heat, add the quinoa, along with 1/2 cup of water and 1/4 cup coconut milk. Give it a good stir and sprinkle in a pinch of salt. When the water reaches a simmer, turn the heat down to medium low. Cook for about 15 minutes, until the liquid evaporates and the quinoa is tender yet not overcooked. Transfer to a small bowl and set aside.
  • Preheat the oven to 350 degrees F. Meanwhile, in a small bowl, mix together the coconut milk and teaspoon of coconut cream. (It might be a bit lumpy but don’t worry, it’ll be fine after it’s cooked). Add the chopped kale and sprinkle with a few pinches of salt and set aside.
  • Season the halibut filet with a few pinches of salt and a couple turns of freshly cracked pepper. Squeeze about a 1/4 of a lemon over the halibut.
  • To assemble, start by cutting your parchment into a 12x12-inch square. To assemble, scoop the quinoa in the center and flatten it out a bit with the back of a spoon. Next, scoop the kale on top of the quinoa. And then, add the halibut. Finish by laying a few slices of blood orange and lemon on top of the halibut. Bring the top seams of the parchment together and fold over a few times, like you would a brown paper bag. Fold in the sides, making sure no air can escape. For super helpful (and quick) step-by-step visuals, definitely watch the video that is embedded in this post.
  • Transfer to a baking sheet and place in the oven for about 15 minutes. This time will vary depending on how big your piece of fish is. Carefully undo the seams and allow the hot air to escape. Open completely and transfer to a plate, parchment and all, to serve.
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

This post is brought to you by Samsung. Try one of our top #chefsecrets tips next time you’re whipping something up. Terms and details of the contest available here.

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Recipe Rating

  • Reply Becky February 23, 2015 at 11:50 am

    Should the coconut milk be the type that comes in a can?

    • Reply Adrianna Adarme February 23, 2015 at 11:51 am

      Yes, absolutely. The coconut milk that comes in the carton usually has additives.

  • Reply Marla Murphy February 3, 2015 at 10:18 am

    This looks great!! I haven’t tried cooking with Cod yet but you definitely have me inspired!!!

  • Reply Flor January 20, 2015 at 8:00 pm

    I just made this dish beautiful dish and my whole family enjoyed it.
    The flavors are super delicate but they go together really well. I topped mine off with some red chili flakes for a bit of heat and I loved the coconut quinoa. Making the Pozole tomorrow.

    • Reply Adrianna Adarme January 21, 2015 at 9:23 am

      Oh yay!! I top everything with red chili flakes so I understand. 🙂

  • Reply rox January 19, 2015 at 7:50 pm

    wow – those videos were awesome! I ended up skimming through the entire playlist.

    • Reply Adrianna Adarme January 19, 2015 at 8:55 pm

      Right?! I know this is a sponsored post and some people might not have believed me, but I really do looove these videos!!

  • Reply francesca January 14, 2015 at 2:18 am

    ahhh.. baked fish, you’re my favorite thing next to creamed everything. #ticksalltheboxes

  • Reply Courtney January 13, 2015 at 7:40 pm

    What temperature should the oven be on ? I am cooking this now and didn’t see the degree for the oven on your recipe!

    • Reply Adrianna Adarme January 13, 2015 at 10:46 pm

      AHH! So sorry. I just fixed it but I’m sure it’s too late. The oven should’ve been at 350 F.

  • Reply Rochelle January 13, 2015 at 3:30 pm

    I haven’t had halibut in ages. It’s such a gorgeous fish. I want to buy some and make this, it looks amazing!

  • Reply Rebecca January 13, 2015 at 9:33 am

    This looks great! Where do you buy your fish in LA? I’m looking for a good fish market. Thanks!

    • Reply Adrianna Adarme January 13, 2015 at 10:02 am

      I bought this piece of fish at Whole Foods, mainly because I can buy wild caught there and it’s super easy since it’s where I do most of my shopping. Having said that, I do love the fish at McCall’s in Los Feliz (but it’s definitely not cheap) and I never go to Santa Monica Seafood because it’s so far away but I know people love it!

  • Reply Christina @ The Beautiful Balance January 13, 2015 at 4:51 am

    I rarely eat fish (its the only type of meat I still eat on occasion) but this is screaming out to me. In Papillote is my favorite way to prepare fish as well and I can’t wait to try this. Pinning now!

  • Reply jenna @ just j.faye January 12, 2015 at 1:51 pm

    YUM. I love the idea of the coconut milk with the kale!

  • Reply Kimberly | Chic & Sugar January 12, 2015 at 9:56 am

    I love V V Easy! Totally up my alley. This recipe looks amazing, but also sounds very chic and fancy!

  • Reply Evelyn January 12, 2015 at 9:29 am

    This sounds and looks amazing!!

  • Reply Emily @ Life on Food January 12, 2015 at 9:25 am

    Halibut is my favorite fish. It is always a special treat. I love this preparation. And the photos are gorgeous.