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
- in a food processor, pulse the chives, tarragon + butter until smooth.
- season your butter mixture with salt + pepper. pulse until a bright green color is achieved.
- lay down a sheet of plastic wrap + transfer the herb butter, forming into a log.
- freeze for 10 minutes, until the butter is slightly firm.
- cut the butter into 16 pads
- preheat your oven to 375º
- arrange four 12-inch sheets of foil on a work surface + spray evenly with cooking oil spray.
- in a medium bowl, toss the corn with the shiitake + season with salt + pepper.
- mound the mixture in the center of the foil sheets + top each mound with a pad of the herb butter.
- then lay the halibut fillets down + top the halibut with another pad of the herb butter.
- fold up the foil on all sides + pinch the seams to seal.
- place the foil packets onto a sheet pan + cook for 16 minutes
- meanwhile, heat up a grill pan + grill the baguette slices until slightly charred on both sides.
- top baguette slices with the remaining herb butter, allowing it to melt.
- open the halibut hobo packs. plate the fish + vegetables with the buttered baguette toasts on the side.
- enjoy!
recipe slightly adapted from the amazing website, food & wine!
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/
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