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This dish is perfect for a late summer dinner when figs and peaches are fresh. During the rest of the year, dried figs and canned peaches can be substituted.
Halibut Mascarpone
4 fillets of halibut apx ¼ lb apiece
12 Fresh or dried Calimyrna figs
2 fresh peaches or jar Del Monte Orchard Select peaches
1 large Sweet onion, Walla Walla or equivalent – sliced thin
2 tsps finely chopped fresh ginger
Balsamic Vinegar – Modena or equivalent
Port wine – good quality
4 tbs butter
Mascarpone cheese
Cracked pepper
4 pieces Parchment Paper, at least 12” x 16”

Pre heat oven to 400 degrees.
Spray baking dish with canola spray or grease lightly.
Fold parchment paper along the 12” length. Cut paper in the shape of a half heart with the fold down the center of the heart so that when the folded paper is opened, a full heart appears. Make the shape as big in all dimensions as the paper will allow.
Place a fillet of halibut on one side of each heart, close to the fold.
Top and surround fillet with 3 or 4 slices of peach, 3 figs, sliced onion to taste, and ½ teaspoon chopped ginger. Drizzle with Port and Balsamic vinegar. Season with salt and cracked pepper.
Fold the heart over the fillet and fillings. Starting at the top of the heart, fold the two sides together, folding the edge over itself twice and moving along the edge in ¾ “ increments. Crimp and squeeze forming a folded seam to keep the juices in during baking.
Place the paper envelopes in the baking dish.
Melt the butter and baste the envelopes.

Bake at 400 degrees for 20 minutes.

Remove envelopes from oven and place on plates. Unfold the seam.
Serve with a dollop of Mascarpone cheese topped with a drizzle of honey and fresh cracked pepper.

Servings: four

Nutritional information per serving

No nutrition information available

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