Halibut and Corn Hobo Packs with Herbed Butter

Name: Halibut and Corn Hobo Packs with Herbed Butter
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 40
Cuisine: Global
Ingredients: 8 baguette slices, cut on the diagonal; 59 milliliters chives, snipped; 2 ears of corn, kernels cut from the cobs; 680 grams fillets each) skinless halibut; 40 servings Salt; 4 larges (large) shiitake mushrooms, stemmed and caps thinly sliced; 2 Tbsps tarragon leaves; 1 stick unsalted butter, softened; 40 servings Freshly ground white pepper

One serving contains 183 calories, 8g of protein, and 4g of fat. This pescatarian recipe serves 40. If you have pepper, fillets halibut, ears of corn, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

In a mini food processor, pulse the chives and tarragon leaves until chopped.

Ingredients you will need

Tarragon

Chives

Equipment you will use

Food Processor

Add the butter and a pinch each of salt and white pepper and pulse just until the butter is bright green with flecks of herbs.

Ingredients you will need

White Pepper

Butter

Herbs

Salt

Transfer the herb butter to a sheet of plastic wrap and form into a log. Freeze for about 5 minutes, until the butter is slightly firm.

Ingredients you will need

Butter

Wrap

Equipment you will use

Plastic Wrap

Cut the butter into 16 pieces.

Ingredients you will need

Butter

Arrange four 12-inch sheets of heavy-duty foil on a work surface and spray evenly with vegetable oil spray. In a medium bowl, toss the corn with the shiitake and season with salt and pepper. Mound the mixture in the center of the foil sheets and top each mound with a piece of the herb butter. Top with the halibut fillets and another piece of the herb butter and season with salt and pepper. Fold up the foil on all sides and pinch the seams to seal.

Ingredients you will need

Halibut Fillets

Salt And Pepper

Vegetable Oil

Butter

Corn

Equipment you will use

Bowl

Aluminum Foil

Light a grill.

Equipment you will use

Grill

Place the foil packets on the grill, close the lid and cook over high heat until the fish is cooked through and the mushrooms are tender, 8 to 10 minutes; let the packets rest for 2 minutes.

Ingredients you will need

Mushrooms

Fish

Equipment you will use

Grill

Aluminum Foil

Grill the baguette slices for 2 minutes, turning once. Top with the remaining herb butter, allowing it to melt. Open the packets and serve the fish and vegetables with the baguette toasts.

Ingredients you will need

Vegetable

Baguette

Butter

Fish

Equipment you will use

Grill

Equipment

Ingredients

Servings:

baguette slices, cut on the diagonal 59milliliters

chives, snipped 2

ears of corn, kernels cut from the cobs 680grams

fillets each) skinless halibut 40servings

Salt 4larges

(large) shiitake mushrooms, stemmed and caps thinly sliced 2Tbsps

tarragon leaves 1stick

unsalted butter, softened 40servings

Freshly ground white pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.