Halibut and Corn Grill Packets with Herb Butter
Halibut and Corn Grill Packets with Herb Butter
Corn and halibut are seasoned with a chive and tarragon butter as they grill in wrapped in a foil packet.
Ingreadient
- 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
Direction
- 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.
