Name: Halibut and Corn Grill Packets with Herb Butter
Total time: 40 min
Ingredients: 1/4 cup snipped chives; 2 tablespoons tarragon leaves; 1 stick unsalted butter, softened; Salt; Freshly ground white pepper; 2 ears of corn, kernels cut from the cobs; 4 large shiitake mushrooms, stemmed and caps thinly sliced; 4 skinless halibut fillets (6 ounces each); 8 baguette slices, cut on the diagonal

Halibut and Corn Hobo Packs with Herbed Butter Recipe — Photo: © Ryan Liebe

Total Time:

40 mins

Servings:

If you are looking for an easy summertime meal for the grill, look no further than these foil packets filled with halibut, fresh corn, shiitake mushrooms, and a herb butter made with chives and tarragon. Simply wrap everything in heavy-duty foil, then grill the packets for eight to 10 minutes.

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You'll want to let the packets sit for a few minutes before opening them, which is the perfect time to grill some baguette slices to go with your meal. Whether you are at home or grilling at a camp site, this meal is an easy way to celebrate being outside in the summer.

Ingredients

1/4 cup finely chopped chives
2 tablespoons chopped tarragon leaves
1/2 cup (4 ounces) unsalted butter, softened
Salt
Freshly ground white pepper
2 ears of corn, kernels cut from the cobs
4 large shiitake mushrooms, stemmed and caps thinly sliced
4 skinless halibut fillets (6 ounces each)
8 baguette slices, cut on the diagonal

Directions

Place chives and tarragon leaves in a mini food processor, add butter and a pinch each of salt and white pepper and pulse just until butter is bright green with flecks of herbs. (You can also mix them in a medium bowl if you prefer). Transfer herb butter to a sheet of plastic wrap and form into a log. Freeze for about 5 minutes, until butter is slightly firm. Cut butter into 16 pieces.
Arrange four 12-inch sheets of heavy-duty foil on a work surface and spray evenly with vegetable oil spray. Toss corn with shiitake mushrooms in a medium bowl and season with salt and pepper. Mound mixture in the center of foil sheets and top each mound with a piece of herb butter. Top with halibut fillets and another piece of herb butter and season with salt and pepper. Fold up foil on all sides and pinch seams to seal.
Heat grill to medium-high (400°F to 450°F). Place foil packets on grill, close lid and cook over high heat until fish is cooked through and mushrooms are tender, 8 to 10 minutes. Remove packets from grill and set aside to rest for 2 minutes before opening.
Grill baguette slices for 2 minutes on each side, turning once. Top with remaining herb butter, allowing it to melt. Open packets and serve fish and vegetables with baguette toasts.

Make Ahead

The herb butter can be wrapped in plastic and frozen for up to 1 month.

Suggested Pairing

Lively, herbal Sauvignon Blanc from New Zealand.