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Halibut Apricot Pineapple Papillote

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¼ cup of BG Apricot Pineapple Preserves

2-8 ounce fillets of Halibut; or any other white fish, even salmon

Fresh Basil

1 cup of diced zucchini

8 cherry tomatoes, halved

¼ cup of white wine or vegetable broth

½ Tsp. red pepper flakes

Squeeze of fresh lemon juice

Parchment Paper (approximately 12” x 16”)


Make baking pouches by placing two pieces of parchment together; one over the other for each pouch. Place Basil in the middle of each pouch. With a basting brush spread ¼ cup of BG Apricot Pineapple Preserves on both sides of each fillet. Lay fish on top of Basil; spoon zucchini and tomatoes over fish. Pour ¼ cup wine over each fillet. Seal the pouches by crimping the sides together over the fish and vegetables. Bake at 425° F for 12-15 minutes depending upon thickness of fish.