Halibut Hobo Packs
By Chef John Ash
This is a simple cooking technique that can be used for any meaty fish. The idea comes from the days of hobos, those vagabonds of the road, who carried no pots and pans to cook with. Perfect with the Les Pierres Chardonnay.
Total Time 20-25 minutes
Prep Time 5-10 minutes
Difficulty Level Easy
4, 12-inch square pieces of heavy-duty aluminum foil
3 tbsp extra-virgin olive oil
4 paper thin slices of prosciutto or other salami of your choice
4, 5 oz filets Alaskan Halibut
8 very thin lemon slices
1 large garlic clove, peeled and very thinly sliced
2/3 c halved cherry or grape tomatoes
2 tbsp drained capers
2 tbsp roughly chopped basil or parsley or a combination
Salt and freshly ground pepper to taste
Lay the foil sheets out in a single layer and brush each with some of the olive oil. Place a slice of prosciutto in the middle of the foil. Season both sides of fish with salt and pepper and place on top of prosciutto.
Place two lemon slices on top. Combine the garlic, tomatoes, capers and basil and remaining oil in a small bowl and season to taste with salt and pepper. Spoon the tomato mixture over the lemon topped fish.
Fold foil over fish, tenting it slightly, and crimp edges together tightly to firmly seal. Cook in a preheated 400-degree oven, on a covered grill, or in ash-covered coals until fish is just cooked through, 10 to12 minutes depending on the thickness of fish.
Though it’s a little tricky to check if fish is done, you can remove one packet and carefully open, taking care not to lose any of the wonderful juices and check for doneness. Remember that fish will continue to cook a bit as it sits.