Garden Halibut

You can prepare this recipe using the ingredients listed or substitute your favorite veggies instead. It always turns out tasty.

Add one tablespoon of the butter and oil to medium skillet on medium high heat. Add chopped onion. Saute until they begin to become translucent. Lower heat and add garlic. Cook an additional minute. Add white wine. Lightly zest one small lemon into the sauce and then add the juice of the whole lemon. Add dill.

At this point I cut up the pepper, tomatoes, and zucchini and add them to the sauce, keeping the heat about medium low. The sauce should be reducing slightly.

Taste the sauce and decide if you need to add more wine, salt & pepper or even a little water. It all depends on your preference.

Let the sauce continue to reduce a bit. Again, this all depends on how juicy your tomatoes and lemon are. You may need to play around with it a bit, but I don’t think you can mess it up. Add the remaining tablespoon of butter. It makes the sauce nice and glossy and mellows everything out a bit. Butter makes everything better!

Remove from heat and add drained capers and fresh basil.

Make sure your fish is nice and dry before salting and peppering it. Set aside.

Cut out and fold four parchment or foil pouches large enough for each piece of fish. Place a tablespoon or so of sauce in the middle of each before placing the fish down. Spoon remaining sauce evenly over each piece of fish. Securely fold your pouches closed. There are several websites with tutorials on how to fold a parchment or foil pouch if you’re not sure how.

At this point you can either bake or grill the fish. If you’re grilling them, place them on a medium hot grill for about fifteen minutes depending on the thickness of your fillets. The fish will flake apart when done.

If you bake the fish, first place the pouches on a baking sheet. Place in a preheated 350 degree oven for around twenty to twenty-five minutes, again depending on the thickness of your fish.

I prefer to use the foil pouches when grilling and parchment pouches when I’m baking the fish in the oven. The foil just seems sturdier on the grill to me.

One way to serve this is to remove the fish from the pouch and place on a nice bed of white or Jasmine rice and pour the sauce and veggies over the top.

Please don’t judge the photo of the halibut I took too harshly. It really is a beautiful dish in reality. I have a humble point and shoot camera, it was dusk and the light was fading, and I am NOT a food stylist. Enough said!