I have been on a seafood kick these last few weeks. Tonight’s dinner was inspired by a recipe that was given to me by a friend from Bon Appetit magazine article about beach house cooking. I adapted it to my own tastes for something a bit more Puerto Vallarta as opposed to The Outer Banks in North Carolina.

The original recipe can be found here: http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/08/beach-house-cooking.html

I decided to change things up a bit and I changed the sausage to chorizo and did more of a rough chop on the tomatoes. I absolutely loved this dish. I’m a big fan of anything en papillote (in a pouch). Very healthy cooking indeed.

Just a word of caution, chorizo is very salty to begin with, so additional salt is not needed. Halibut is a very forgiving fish when cooked, but make sure not to leave it too long in the oven. Remember, any clams that aren’t open after cooking should be discarded.

This is the recipe adapted from the original Bon Appetit recipe

Use whatever firm-fleshed white fish is in season, and customize your package of fish with any herbs and aromatic vegetables you have on hand. Remember to add a splash of wine or stock and a knob of butter or glug of olive oil to the fish before you seal the foil or parchment (I like parchment). The more juices the better.

INGREDIENTS
1 Tbsp. Chorizo sausage, browned in a skillet (no need for oil)
12 littleneck or Manila clams
4 6-oz. whitefish (I used Halibut)
Kosher salt and freshly ground black pepper
16 Grape and/or Pear Tomatoes (I had red and yellow on hand)
2 garlic cloves, thinly sliced
4 Tbsp. unsalted butter
8 sprigs thyme
1/2 cup white wine

PREPARATION
Arrange 4 sheets of heavy-duty foil or parchment paper on a work surface. Divide sausage and clams among sheets, arranging them in the middle of each. Season fish with salt and pepper (if you use chorizo I recommend skipping the salt) and drape over sausage and clams. Spoon some tomatoes and garlic slices over each fillet, then top with butter and thyme. Drizzle 2 Tbsp. wine over each. Close up edges of foil, crimping to create a tight seal. Transfer packets to a rimmed baking sheet. Refrigerate for up to 1 day.

Preheat oven to 425 degrees F. Transfer baking sheet to oven and cook until packets have expanded and fish and clams have cooked through, 12-15 minutes. (You can cheat and open one up to check, if you’d like.) To serve, carefully cut open the packets with scissors. Inhale the aroma. Eat.