Chef Dez's Creole Halibut BBQ Pouches
The bell pepper, celery & onion, along with garlic, tomatoes, thyme, sweet smoked paprika and cayenne, give this seafood dish delicious Creole flavour!
4 halibut filets, approx. 200-250g each
Salt & pepper
12 cherry tomatoes, quartered
1 stalk celery, sliced thin
1 small yellow bell pepper, cut into small short strips
4 garlic cloves, minced
8 thin slices onion
12 fresh thyme sprigs
2 tsp smoked sweet paprika
Ground cayenne pepper, optional
1 tsp sugar
4 tbsp cold butter
- Preheat BBQ grill with high heat.
- Cut 8 pieces of heavy duty aluminum foil – 12 inches x 18 inches. Lay 2 pieces of foil on top of each other to make 4 separate double-layer foil bases.
- Place each filet, skin side down, in the center of one half of each of the foil bases, and season each filet liberally with salt and pepper.
- Top each filet evenly with 3 quartered tomatoes, equal amounts of celery, equal amounts of bell pepper, 1 minced garlic clove, 2 thin slices of onion, 3 sprigs of thyme, ½ tsp paprika, pinch of cayenne, ¼ tsp sugar, and season with more salt & pepper.
- Top each mound with a 1 tbsp pat of butter.
- Seal the pouches by folding over the foil in half longwise over the vegetable covered fish. Starting at one end, fold in and crimp the edges of the foil tightly and work around the whole open side of the foil to form a semi-circle pouch. It must be tightly sealed to keep all the steam and juices in the pouch.
- Place the pouches on the hot BBQ grill and reduce heat to medium low. Close the lid and cook for approximately 12 to 15 minutes while trying to maintain a cooking temperature of 375 degrees F on your BBQ’s built-in gauge.
- Remove pouches from the grill and let sit for 5 minutes before opening. The internal temperature of the fish should be 140-150 degrees F.
- Cut open each pouch, squeeze over a bit of fresh lemon juice, and serve immediately.
Makes 4 portions