Spring is always an indicator of halibut season and this recipe is one of our favorite halibut recipes for the grill. The ground cayenne pepper can be optional if you want to obviously eliminate any spiciness, but the butter can also be optional as well to eliminate any added fat.
There will be enough juices in the pouch to keep the fish moist and generate enough steam without the butter, but if desired the pat of butter adds some richness to the dish.
The halibut can also be substituted with any white fish.
This recipe and over 100 more are available in my cookbook: Chef Dez on Cooking Volume 3. Enjoy!
Creole Halibut BBQ Pouches - makes 4 portions
“The holy trinity of bell pepper, celery & onion; along with garlic, tomatoes, thyme, sweet smoked paprika and cayenne, give this seafood dish delicious Creole flavour”
4 halibut filets, approx. 200-250g each
Salt & pepper
12 cherry tomatoes, quartered
1 stalk celery, sliced thin
1 small yellow bell pepper, cut into small short strips
4 garlic cloves, minced
8 thin slices onion
12 fresh thyme sprigs
2 tsp smoked sweet paprika
Ground cayenne pepper, optional
1 tsp sugar
4 tbsp cold butter
1 lemon
Preheat BBQ grill with high heat.
Cut 8 pieces of heavy duty aluminum foil - 12 inches x 18 inches. Lay 2 pieces of foil on top of each other to make 4 separate double-layer foil bases.
Place each filet, skin side down, in the center of one half of each of the foil bases, and season each filet liberally with salt and pepper.
Top each filet evenly with 3 quartered tomatoes, equal amounts of celery, equal amounts of bell pepper, 1 minced garlic clove, 2 thin slices of onion, 3 sprigs of thyme, 1/2 tsp paprika, pinch of cayenne, 1/4 tsp sugar, and season with more salt & pepper.
Top each mound with a 1 tbsp pat of butter.
Seal the pouches by folding over the foil in half longwise over the vegetable covered fish. Starting at one end, fold in and crimp the edges of the foil tightly and work around the whole open side of the foil to form a semi-circle pouch. It must be tightly sealed to keep all the steam and juices in the pouch.
Place the pouches on the hot BBQ grill and reduce heat to medium low. Be careful not to pierce the pouches. Close the lid and cook for approximately 12 to 15 minutes while trying to maintain a cooking temperature of 375 degrees F on your BBQ’s built-in gauge. The pouches should be puffed up like a balloon when done.
Remove pouches from the grill and let sit for 5 minutes before opening.
The internal temperature of the fish should be 140-150 degrees F.
Carefully cut open each pouch (steam will be hot), squeeze over a bit of fresh lemon juice, and serve immediately.
It is very fun to let your guests open their own pouch themselves and eat right out of the pouch.
Chef Dez is a Food Columnist, Culinary Instructor & Cookbook Author. Visit him at www.chefdez.com
Write to him at [email protected] or P.O. Box 2674, Abbotsford, BC V2T 6R4
The next “Chef Dez on Cooking” column will appear in approximately two weeks.
