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Roasted Halibut in Parchment

Amanda Haas


Roasted Halibut in Parchment

Prep Time

15 Minutes

Cook Time

15 Minutes

Effort
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Pellets

Alder

Roasting halibut in parchment paper produces a more even and gentler cooking process, while still delivering that signature Traeger wood-fired flavor. Add in corn, asparagus, and tomatoes for a quick and tidy meal.

Ingredients

How many people are you serving?

4

    Steps

    • 1

      When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.
    • 2

      Cut four pieces of parchment paper or Traeger butcher paper each 18" (30-40 cm) long.
    • 3

      Place a fish fillet on the center of a piece of parchment. Season with a pinch each of salt and pepper, then drizzle with olive oil. Place three lemon slices on the fillet, overlapping them slightly to cover the fish.
    • 4

      Sprinkle one-fourth each of the corn, asparagus, and tomatoes (if using) evenly around the fish, then drizzle with a little olive oil and season again with a small pinch each of salt and pepper.
    • 5

      Bring the long sides of the paper together, and fold the top edges down together to create a 1-inch (2 cm) seal, then continue to fold down tightly over the fish and vegetables.
    • 6

      Twist the open ends of the parchment in opposite directions to prevent steam from escaping.
    • 7

      Repeat the process with the remaining ingredients and parchment and place the packets on a baking sheet. If not cooking immediately, refrigerate for up to 4 hours.
    • 8

      Place the baking sheet on the Traeger and bake until the packets are lightly browned and have puffed up, about 15 minutes.
      Grill Icon
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    • 9

      Transfer each packet to a plate and let stand for 5 minutes. Using sharp scissors, cut an X into the center of each packet and carefully pull back the parchment and sprinkle with the herbs.
    • 10

      Serve immediately. Enjoy!

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