Fish over veggies in foil packets isn’t exactly new and exciting, but the difference is that it’s good. Really good. Fish can be so blah, and I don’t tolerate blah. The herb butter tops the fish and the tender-crisp veggies, therefore permeating the whole packet with its fabulosity (yes, it’s a word). And the shallot salt, a.k.a. my new obsession, adds a little je ne sais quoi… except that the quoi is ‘awesomeness,’ so I guess that’s something je sais.
I know I’m ridiculous. Je sais that 🙂
I’m not super-thrilled with the name ‘hobo pack’ since ‘hobo’ is the last word that comes to mind when you have this lovely plate in front of you. In fact, they are more like ‘classy packs.’ I would change their name, but the more I say it in my head, the more it sounds like a discount deal at a strip club. So let’s keep the name ‘hobo pack.’
In fact, ‘hobo pack’ might fit with this family because I am, at this very minute, watching the Doberhound pre-wash the Brioche from her first experience with this fish. Yes, that’s right, my dog is bathing my baby with her tongue, and my baby loves it. Top it off with the fact that she’s sporting her diaper only, I’m just a few toothless relatives and PBR beer koozies away from having my own reality show on TLC called ‘Hobo Hounds.’
Letting your dog pre-wash your child might be trashy, but it’s efficient!
But seriously- this is easy, delicious, pretty, and screams summer. Make it!
- 2 T snipped chives
- 1 T tarragon leaves (I chose basil instead of chives and tarragon but used the same total volume)
- 4 T unsalted butter, softened
- Salt and freshly ground pepper (I used Penzey's Shallot Salt)
- 2 ears of corn, kernels cut from the cob
- 4 large shiitake mushrooms, stemmed and caps thinly sliced
- 4 skinless halibut fillets, about 6 oz each (I used orange roughy)
- Finely mince the herbs and place in a small bowl. Add the butter and a pinch each of salt and pepper; stir to combine. Transfer the herb butter to a sheet of plastic wrap and form into a log. Freeze for about 5 minutes, until the butter is slightly firm. Cut the butter into 8 pieces.
- Preheat grill on high heat, or preheat oven to 400 degrees F.
- Arrange four 12-inch pieces of heavy-duty foil on a work surface and spray evenly with cooking spray. In a medium bowl, toss the corn with the skiitake and season with salt and pepper. Mound the mixture in the center of the foil sheets and top each mound with a piece of the herb butter. Top with the fish fillets and another piece of the herb butter and season with salt and pepper. Fold up the foil on all sides and pinch the seams to seal.
- Place the foil packets on the grill, close the lid and cook over high heat until the fish is cooked through and the mushrooms are tender, 8-10 minutes. If baking in the oven, place foil packets on a baking sheet and bake for 15 minutes. Let the packets rest 2 minutes before serving.