To quickly add flavor while ensuring a perfectly cooked halibut, fold chives and tarragon into softened butter, wrap in foil, and grill until done. // © Ryan Liebe
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Grilling fish can be kind of tricky, especially without a grill basket, which is why I love hobo packs. Halibut, which is especially lean, definitely benefits from grill-roasting in a foil packet. I've set it on a bed of corn and shiitakes and topped it with a pat of yummy chive-tarragon butter, which melts into the veggies and keeps the fish wonderfully moist. Everybody gets to open their own packet at the table—like Christmas in the summer. SEE RECIPE »