Roasted Halibut in Parchment

Steps

• 1

  When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

  Grill: 425 ˚F

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• 2

  Cut four pieces of parchment paper or Traeger butcher paper each 18 inches long. Place a fish fillet on the center of a piece of parchment. Season with a pinch each of salt and pepper, then drizzle with olive oil. Place three lemon slices on the fillet, overlapping them slightly to cover the fish. Sprinkle 1/4 each of the corn kernels, asparagus, and tomatoes (if using) evenly around the fish, then drizzle with a little olive oil and season again with a small pinch each of salt and pepper.

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  Ingredients

  • 4 (4 oz) halibut fillets, pin bones removed

  • As Needed kosher salt and freshly ground black pepper

  • As Needed extra-virgin olive oil

  • 2 Large lemons, preferably Meyer, ends trimmed and cut into 12 slices

  • 2 Large ears corn, kernels removed

  • 16 Large

  • 8 Ounce cherry tomatoes, halved

• 3

  Bring the long sides of the paper together, and 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 the process with the remaining ingredients and parchment and place the packets on a baking sheet.

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• 4

  If not cooking immediately, refrigerate for up to 4 hours.

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• 5

  Place the baking sheet on the Traeger and bake until the packets are lightly browned and have puffed up for about 15 minutes.

  Grill: 425 ˚F

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• 6

  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 and sprinkle with the herbs.

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  Ingredients

  • 2 Tablespoon finely chopped assorted herbs, such as basil, chives or parsley

• 7

  Serve immediately. Enjoy!

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