Halibut with Asparagus and Yukon Gold Potatoes

This is an absolutely beautiful dish that will make you feel like a boy scout when you prepare it. All of the ingredients are wrapped into a foil pouch and grilled to perfection in 12 minutes. The best news is that your house won’t smell like fish, but you get to enjoy Halibut prepared to perfection!


¼ cup Extra Virgin Olive Oil
1 ½ - 2 lb fresh Halibut fillet, cut into 6 – 8 oz pieces
1 bundle medium sized Asparagus, washed and trimmed
3 – 4 large Yukon Gold potatoes, scrubbed and cut into ½” diced chunks
8 – 10 fresh Thyme sprigs
Kosher or sea salt
Freshly ground white pepper
1 lemon cut into 8 wedges
Aluminum Foil cut into 14” long rectangular pieces

1. With a pastry brush, brush a light coat of olive oil in the middle section of a piece of foil.
2. Place a halibut piece in the center of the foil piece.
3. Place 2 – 3 asparagus spears on the top side and bottom side of the halibut.
4. Place a handful of potato chunks on the right and left sides of the halibut.
5. Dab a little olive oil on top of the fish, asparagus and potatoes.
6. Season everything with some salt and pepper.
7. Place a sprig of time on top of fish and remove leaves from a second sprig of thyme and sprinkle leaves on top of potatoes and asparagus.
8. Wrap up by bringing long sides of foil together then roll down until it meets the ingredients inside. Then fold sides in as if wrapping a present. Be careful not to puncture foil. If foil rips or gets a whole, wrap in a second piece or food won’t cook well.
9. Place on a hot grill (375 – 400 degrees) and let cook 6 minutes. Turn with tongs and cook 6 minutes on other side.
10. Check a pouch. Fish should be white and moist, but should not be pink or raw in the middle. If still raw looking, wrap back up and return to grill for a couple more minutes.
11. Serve with a couple slices of lemon.

Kim’s Notes:
My daughters love to build these fish pouches. We like to build them differently for each member of the family. Some like more asparagus than others, etc. Then we put the first letter of each person’s name with permanent marker on each foil pouch so we know who’s is whose. Take this to your next “Bring Your Own Meat” barbecue and be the envy of your friends.

Tip:
I was taught by Rob, the owner of the Cooking School of Aspen, that when buying fresh fish, smell it. If it smells fishy don’t buy it. The fishy smell means it is old. Only buy fish if there is not fishy smell. This advice has worked for me. Thanks, Rob!