By Traeger Kitchen
This new technique for fish will blow your smokin' taste buds away. These fresh halibut fillets are seasoned with Traeger Fin & Feather Rub, loaded into Traeger butcher paper with spring vegetables, doused with a white wine butter sauce and baked to wood-fired perfection.
|(6 oz) halibut fillets
|Traeger Fin & Feather Rub
|multi-colored carrots, cut into 1/4-inch pieces
|lemon, cut into wedges, for serving
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Season the halibut fillets with Traeger Fin & Feather Rub.
To Build the Packets: Start with four sheets of parchment paper about 20-inches-long. Fold in half, then open it back up. Divide the carrots, asparagus, and mushrooms between the four pieces of parchment and top each with a little bit of butter. Season with salt and pepper. Place a halibut fillet on top of the vegetables in each packet.
Next, fold the paper over so the two ends meet, enclosing the food. Beginning at either end of the center crease, make small, overlapping diagonal folds around the filling, sealing the packet tight. Before finishing the final fold, pour a little bit of wine into each packet then seal completely. Place all four packets on a sheet tray.
Place the pan directly on the grill grates. Close the lid and cook for 7-10 minutes, or until the internal temperature of the fish reaches 145°F.
450 ˚F / 232 ˚C
145 ˚F / 63 ˚C
Remove the pan from the grill and place the packets on a serving dish. Using a knife or scissors, cut open each packet and fold the edges back. Finish with a squeeze of fresh lemon juice, if desired, or serve with lemon wedges. Enjoy!
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