Halibut with Spring Vegetables

Halibut with Spring Vegetables

DIFFICULTY

PREP TIME

COOK TIME

SERVES

3/5

15 mins

35 mins

4-6

INGREDIENTS

4 EA 6 OZ HALIBUT FILLETS

2 tbsp FIN AND FEATHER RUB

1 lb MULTI-COLORED CARROTS, CUT INTO 1/4-INCH PIECES

1 LB ASPARAGUS

1/2 LB OYSTER MUSHROOMS

2 TBSP BUTTER

1/2 cup WHITE WINE

SALT AND PEPPER, TO TASTE

BUTCHER PAPER OR PARCHMENT

PREPARATION

Season the halibut fillets with Z Grill Fin and Feather Rub.

To build the packets: Start with four sheets of parchment paper about twenty 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 in each packet then seal completely.

When ready to cook, start the Z Grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10-15 minutes.

Place all four packets on a sheet tray and place in the grill. Cook for 7-10 minutes or until the internal temperature of the fish reaches 145 degrees F. Remove from the grill and place packet on a serving dish.

Using a knife or scissors, cut open each packet and fold the edges back. Finish with a little bit of lemon juice if desired. Enjoy!

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