This new technique for fish will blow your smokin’ taste buds away. These fresh halibut fillets are seasoned with Traeger Fin & Feather Rub, loaded into Traeger butcher paper with spring vegetables, doused with a white wine butter sauce and baked to wood-fired perfection.
• 6 Thick-Cut Halibut Fillets
• 3 Tablespoon Traeger Fin & Feather Rub
• Traeger Butcher Paper
• 1 1/2 Pound Carrots, Peeled And Cut Into 3/4″ Inch Slices
• 1 1/2 Pound Asparagus, Ends Trimmed
• 3/4 Pound Oyster Mushrooms
• 3 Tablespoon Butter
• Salt And Pepper
• 3/4 Cup White Wine
Season the halibut fillets with Traeger 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, set temperature to High and preheat, lid closed for 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℉.
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!
This post was originally published on Traeger.com.