Halibut with Spring Vegetables

Steps

• 1

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• 2

  Season the halibut fillets with Traeger Fin & Feather Rub.

  Ingredients

  • 4  (6 oz) halibut fillets

  • 2 Tablespoon Traeger Fin & Feather Rub

• 3

  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.

  Ingredients

  • 1 Pound multi-colored carrots, cut into 1/4-inch pieces

  • 1 Pound asparagus

  • 1/2 Pound oyster mushrooms

  • 2 Tablespoon unsalted butter

  • To Taste Salt

  • To Taste Pepper

• 4

  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.

  Ingredients

  • 1/2 Cup white wine

• 5

  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

• 6

  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!

  Ingredients

  • 1  lemon, cut into wedges, for serving