Pro Tip: How to Steam Fish in Parchment Paper

La Cocina Goya

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La Cocina Goya

Steamed Halibut en Papillote with Chipotle Citrus Sauce

  • Ingredients
  • Directions


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½ cup

fresh orange juice 

¼ cup

fresh lime juice


chile, finely minced, from one can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce

1 tsp.

GOYA® Minced Garlic, or 2 cloves garlic, peeled and minced       

1 tsp.

tequila (optional)

¼ cup

Extra Virgin Olive Oil
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Winner of the ChefsBest® Excellence Award for overall quality.*

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halibut steaks, 5 oz. each

2 tbsp.

cilantro, chopped

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.


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Step 1

Preheat oven to 425°F.

Step 2

You will need four pieces of parchment paper, each about 20” long. Fold each sheet in half, and cut so that it forms a heart shape when opened.

Step 3

Mix together orange juice, lime juice, chipotle chiles, garlic, tequila (if desired) and olive oil.

Step 4

Season fish with Adobo.

Step 5

Place one piece of fish on one side of one heart-shaped piece of parchment paper, and spoon on chipotle mixture.  Fold over other side of "heart" to cover the fish.

Step 6

Tightly fold outer edges of parchment paper, starting at top of “heart” and working around towards bottom. Twist and fold bottom end over, to create sealed edge. Leave enough space around fish for air to circulate. Repeat for remaining pieces of fish.

Step 7

Place papillote parcels on baking sheet, and bake 10–15 minutes, until paper is puffed and golden brown.

Step 8

Place parcels on plates, cut open papillotes and garnish fish with cilantro.


Kitchen View