Thanks to Greensbury Market for the halibut that inspired this recipe.
Ingredients
- 4 - 6-8 ounce wild Alaskan halibut filets
- 3-4 pieces of baby broccoli
- 3-4 small tender carrots
- 1 tsp capers
- ⅓ cup extra virgin olive oil
- Sea salt
- Coarse ground black pepper
- 1 lemon sliced thin + 1 lemon sliced in quarters
- 1 orange sliced thin
- 1 grapefruit sliced thin
- Fresh thyme and parsley, chopped
- 4 12-inch squares of parchment paper
Instructions
Set the EGG for indirect cooking with the convEGGtor at 375°F/171°C.
Blanch baby broccoli and carrots in boiling water for about 2-3 minutes. Drain and let cool. Cut carrots in half lengthwise. Set aside.
Brush the parchment paper with olive oil. In the middle of the parchment paper, place a few slices of grapefruit and orange and top with one filet of halibut and a fresh lemon slice. Sprinkle with salt, pepper, fresh herbs, and capers. Add a couple of sprigs of baby broccoli and carrots. Drizzle with olive oil and a squeeze of fresh lemon.
Fold over the top piece of parchment and fold the open edges inwards to form a pouch. Secure with a toothpick.
Carefully place each pouch and on the grid and bake for about 12-15 minutes. Once the internal temperature of the halibut reaches 145°F/62°C Squeeze more fresh lemon to taste and serve.
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