Big Green Egg: Grilled Alaskan Halibut
Big Green Egg
4 6oz. wild caught Alaskan halibut filets
3-4 pieces of baby broccoli
3-4 small, tender carrots
1 tsp. capers
1/3 cup extra virgin olive oil
Coarse ground black pepper
2 lemons (1 sliced thin, 1 sliced in quarters)
1 orange (sliced thin)
1 grapefruit (sliced thin)
Fresh thyme and fresh parsley (chopped)
4 12-inch squares of parchment paper
Pre-heat oven to 375°F or set your EGG for indirect cooking with the convEGGtor at 375°F.
Blanch baby broccoli and carrots in boiling water for about 2-3 minutes. Drain and let cool. Cut carrots in half lengthwise. Set aside.
Brush the parchment paper with olive oil. In the middle of the parchment paper, place a few slices of grapefruit and orange and top with one filet of halibut and a fresh lemon slice. Sprinkle with salt, pepper, fresh herbs and capers. Add a couple of sprigs of baby broccoli and carrots. Drizzle with olive oil and a squeeze of fresh lemon.
Fold over the top piece of parchment and fold the open edges inwards to form a pouch. Secure with a toothpick.
Carefully place each pouch in the oven, or on the grill, and cook for about 12-15 minutes until the internal temperature of the halibut reaches 145°F.
Remove from the oven or grill, squeeze on some fresh lemon to taste and serve!