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Roasted Halibut in Parchment
By Amanda Haas
Roasting halibut in parchment paper is an even and gentle cooking process, while still delivering that signature Traeger wood-fired flavor. Add corn, asparagus, and tomatoes for a quick and tidy meal.
Prep Time
15 Minutes
Cook Time
15 Minutes
Pellets
Pecan
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 4 | (4 oz) halibut fillets, pin bones removed |
| To Taste | kosher salt |
| To Taste | freshly ground black pepper |
| To Taste | extra-virgin olive oil |
| 2 Large | lemons, preferably Meyer, ends trimmed and cut into 12 rounds |
| 2 Large | ears of corn, kernels cut off the cobs |
| 16 Large | asparagus spears, ends trimmed and sliced into 1/2 inch pieces |
| 8 Ounce | cherry tomatoes, halved (optional) |
| 2 Tablespoon | finely chopped fresh herbs such as basil chives and/or parsley |
Steps
1
When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.
425 ˚F / 218 ˚C
2
Cut four 18-inch-long pieces of parchment paper or Traeger butcher paper. Place a halibut fillet on the center of each piece of parchment. Season with a pinch each of salt and pepper, then drizzle with olive oil. Place three lemon slices on top of each fillet, overlapping slightly to cover the fish. Scatter a quarter of the corn kernels, asparagus, and tomatoes (if using) evenly around each piece of fish, then drizzle the vegetables with a little olive oil and season with a small pinch each of salt and pepper.
Ingredients
4 (4 oz) halibut fillets, pin bones removed
To Taste kosher salt
To Taste freshly ground black pepper
To Taste extra-virgin olive oil
2 Large lemons, preferably Meyer, ends trimmed and cut into 12 rounds
2 Large ears of corn, kernels cut off the cobs
16 Large asparagus spears, ends trimmed and sliced into 1/2 inch pieces
8 Ounce cherry tomatoes, halved (optional)
3
Bring the long sides of the paper together, fold the top edges down together to create a 1-inch seal, then continue to fold down tightly over the fish and vegetables. Twist the open ends of the parchment in opposite directions to prevent steam from escaping. Repeat to seal the remaining packets, then transfer to a baking sheet. If not cooking immediately, refrigerate for up to 4 hours.
4
Place the baking sheet on the grill grates, close the lid, and bake until the packets are lightly browned and have puffed up, about 15 minutes.
425 ˚F / 218 ˚C
5
Transfer each packet to a plate and let stand for 5 minutes. Using sharp scissors, cut an X into the center of each packet and carefully pull back the parchment, then sprinkle the fish with the herbs. Serve immediately. Enjoy!
Ingredients
2 Tablespoon finely chopped fresh herbs such as basil chives and/or parsley