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Alaskan Halibut Hobo Packs

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.
Servings 4 Servings
Author John Ash (copyright) 2012


  • 4 12-inch square pieces of heavy-duty aluminum foil
  • 3 T extra-virgin olive oil
  • 4 thin slices of proscuitto
  • 4 5 oz 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


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.

  1. Serve by carefully opening each pack to reserve juices.

Recipe Notes

John Ash (copyright) 2012 www.chefjohnash.com