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One of the best things about having a fisherman for a grandfather is growing up on fresh-from-the-ocean fish at your constant disposal. One of the worst things, is never being able to order fish from a restaurant; it'll inevitably disappoint. Luckily, my grandfather also supplied me with an education on properly preparing seafood of many kinds, including the delicious halibut I had been saving from his most recent trip to Alaska.
Ingredients
halibut, 4 5-6oz. fillets
4 tablespoons butter, cut into 4 pieces
1 lb. slender asparagus spears
1 cup salsa verde
1 large avocado
salt and pepper, to taste
4 large parchment sheets, roughly 15" x 15"
1 generous shot of tequila, with salt and a wedge of lime
Directions
Preheat oven to 400 degrees. Lay each square of parchment out on your work surface, and generously butter half of each square. Place a fillet on the buttered side, and season lightly with salt and pepper. Cut your avocado into cubes and add to the salsa. Arrange the asparagus spears around each fillet. Pour the salsa mixture evenly over each fillet. Top each fillet with 1 Tablespoon worth of the cubed butter. Fold parchment over fish and asparagus; fold and crimp the edges. Place the packets on a baking sheet and into the oven. Throw back that shot of tequila and set your timer for 16 minutes. Remove your packets from the oven and place each one on a separate plate, cut open to serve. EAT.
Photograph by Bree
halibut, 4 5-6oz. fillets
4 tablespoons butter, cut into 4 pieces
1 lb. slender asparagus spears
1 cup salsa verde
1 large avocado
salt and pepper, to taste
4 large parchment sheets, roughly 15" x 15"
1 generous shot of tequila, with salt and a wedge of lime
Directions
Preheat oven to 400 degrees. Lay each square of parchment out on your work surface, and generously butter half of each square. Place a fillet on the buttered side, and season lightly with salt and pepper. Cut your avocado into cubes and add to the salsa. Arrange the asparagus spears around each fillet. Pour the salsa mixture evenly over each fillet. Top each fillet with 1 Tablespoon worth of the cubed butter. Fold parchment over fish and asparagus; fold and crimp the edges. Place the packets on a baking sheet and into the oven. Throw back that shot of tequila and set your timer for 16 minutes. Remove your packets from the oven and place each one on a separate plate, cut open to serve. EAT.
Photograph by Bree
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