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Recipes Fresh From The Farm

Alaskan Halibut Hobo Packs

John Ash, 8/19/12

Serves 4

This is a simple technique that could be used for any meaty fish that becomes infused with the flavors of tomato, capers, garlic, and lemon. This can be done in the regular or wood fired oven, on a grill or nestled right down in the dying coals of a grill or campfire. The idea comes from the days of hobos, those vagabonds of the road, who carried no pots and pans to cook with.

  • 4 12-inch square pieces of heavy-duty aluminum foil
  • 3 T. extra-virgin olive oil
  • 4 thin slices of proscuitto
  • 4 (5 ounce) fillets Alaskan Halibut (about 1-inch thick)
  • Salt and freshly ground pepper to taste
  • 8 thin lemon slices (from 1 medium lemon)
  • 1 large garlic clove, peeled and very thinly sliced
  • 2/3 C. halved cherry or grape tomatoes
  • 2 T. drained capers
  • 2 T. roughly chopped basil or parsley or a combination

Lay the foil sheets out in a single layer and brush with 2 tablespoon olive oil. Place a slice of proscuitto in the middle of the foil. Season both sides of fish with salt and pepper and place on top of proscuitto. 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 the 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, 10-12 minutes depending on thickness of fish. Though it’s a little tricky to check you can remove one packet and carefully open, taking care not to lose any of the wonderful juices, and check for doneness of fish. Remember that it will continue to cook a bit as it sits.

Serve by carefully opening each pack to reserve juices.

John Ash (copyright) 2012
www.chefjohnash.com