halibut + herbed butter hobo pack
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 4 boneless skinless halibut fillets, 6 ounces each
  • 2 ears of sweet corn, kernels cut from the cobs
  • 5oz shiitake mushrooms, thinly sliced
  • 1 stick unsalted butter, softened
  • ¼ cup chives
  • 2 tablespoons tarragon leaves
  • 8 baguette slices, cut on the ¼ inch diagonal
to make the herbed butter
  1. in a food processor, pulse the chives, tarragon + butter until smooth.
  2. season your butter mixture with salt + pepper. pulse until a bright green color is achieved.
  3. lay down a sheet of plastic wrap + transfer the herb butter, forming into a log.
  4. freeze for 10 minutes, until the butter is slightly firm.
  5. cut the butter into 16 pads
for the halibut hobo packs
  1. preheat your oven to 375º
  2. arrange four 12-inch sheets of foil on a work surface + spray evenly with cooking oil spray.
  3. in a medium bowl, toss the corn with the shiitake + season with salt + pepper.
  4. mound the mixture in the center of the foil sheets + top each mound with a pad of the herb butter.
  5. then lay the halibut fillets down + top the halibut with another pad of the herb butter.
  6. fold up the foil on all sides + pinch the seams to seal.
  7. place the foil packets onto a sheet pan + cook for 16 minutes
  8. meanwhile, heat up a grill pan + grill the baguette slices until slightly charred on both sides.
  9. top baguette slices with the remaining herb butter, allowing it to melt.
  10. open the halibut hobo packs. plate the fish + vegetables with the buttered baguette toasts on the side.
  11. enjoy!
recipe slightly adapted from the amazing website, food & wine!
Nutrition Information
Serving size: 1 filet with 2 baguette slices Calories: 682 Fat: 53 Carbohydrates: 17 Sugar: 4 Sodium: 206 Protein: 40
Recipe by kelly's ambitious kitchen. at https://kellysambitiouskitchen.com/halibut-herbed-butter-hobo-pack/