Grilled Pesto Halibut
Kales the Cook has been dreaming of summer lately and wanted to share this recipe with you all! Works well with any white fish, though I have to say, a major perk of living in Alaska and having plentiful wild caught halibut around!
Aluminum pouches are your best friend when you are cooking while camping. You can prep, season and seal everything before you head out for your adventure. If you don’t have enough time to plan ahead you can always bring foil and make your pouches at your campsite. I grew up hunting and fishing and have really enjoyed harvesting my own food or receiving wild fish and game from friends. When transfer season rolls around in the Coast Guard everyone gifts you food after they clean out their freezers. With lots of halibut in our freezer and vegetarian friends visiting it was a no brainer.
Before we left that morning to go hiking and camping I threw the frozen fish in the cooler along with a jar of pesto. I prepped the veggies by cutting them in thin strips hitting them with EVOO, salt and pepper and sealing them in an aluminum pouch. I grabbed a couple bags of instant rice to cook in our jetboil for an easy starch.
- 2 Large Halibut Filets
- 4 TBSP Basil Pesto
- 3 Carrots
- 1 Red Bell Pepper
- 1 Zucchini
- 2 Shallots
- 2 Bags of Boil in Bag Rice
- Fresh Basil
- Get your fire or grill going, crack a beer or make a whiskey as your charcoal heats up!
- Take halibut, pat dry season with salt and pepper, lay flat on foil that has a touch of EVOO so your fish doesn’t stick. Top fish with a healthy dollop of pesto and seal in a foil pouch.
- Bring water to a slow boil and add rice bags to jet boil or pot of water
- Once grill or fire is ready place your veggie pouch and fish pouch and let the steam do the work.
- Take a peek or try a sample to ensure everything is cooked.
- Plate it up, scoop of rice topped with seasoned veggies and halibut with fresh basil on top
Enjoy it with good friends and dream of hot summer days!