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Roasting halibut in parchment paper produces a more even and gentler cooking process, while still delivering that signature Traeger wood-fired flavor. Add in corn, asparagus, and tomatoes for a quick and tidy meal.
4 Whole (4 oz) halibut fillets, pin bones removed
kosher salt and freshly ground black pepper
extra-virgin olive oil
2 Large lemons, preferably Meyer, ends trimmed and cut into 12 slices
2 Large ears corn, kernels removed
16 Large asparagus spears, ends trimmed and sliced into 1/2 inch pieces
8 Ounce cherry tomatoes, halved
2 Tablespoon finely chopped assorted herbs, such as basil, chives or parsley
: 425 ˚F
4 Whole (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 asparagus spears, ends trimmed and sliced into 1/2 inch pieces
8 Ounce cherry tomatoes, halved
2 Tablespoon finely chopped assorted herbs, such as basil, chives or parsley