Halibut

tennmax

When grilling halibut on green egg, do you cook it on tinfoil? Should it be fully wrapped and what temperature?  Need help fast

burr_baby33

Halibut is tricky. It can become overdone at the blink of an eye resulting making it dry and tough. I recommend a foil boat with butter and lemon juice. I sometimes heat the lemon butter and get a little brown color before I add the fillet. That will add color to the white meat. Have a fork handy and do a test bite. Otherwise the beautiful (expensive) fillet will be overdone.

Little Steven

You can do it en papillote as well.
(

 

Browned some butter and put in a few anchovy fillets

Smashed up the anchovies and put in some clam juice and chardonnay and reduced to a coat a spoon consistency.

Sauteed some carrot slices in butter

Added red bell pepper slices

Some lemon and the vegetables with some onion and slivered garlic

Put the sea bass in and topped with some of the butter sauce

Then some fresh tarragon, parsley, thyme and chives

Folded the parchment and oiled and on to the egg on a raised grid at 350*

Served with some sauteed kale, onion, garlic and mushrooms in chicken broth and steamed rice with clam juice, chardonnay, red bell peppers and butter.

Steve 

Caledon, ON)

henapple

@tennmax‌ ...where are you located?