…and not a one of them for us. Glad we brought our own! Our piece of halibut went into the freezer a few days before our trip commenced. The fish thawed as we traveled and was the perfect temp for cooking that first night of camp. The recipe was tested before it left for the trip and found delicious. When the view of Muriel Lake was added, it was spectacular. We served this up with curried chick peas. Who says camp food can’t be good?!
Halibut in Foil with Heirloom Tomatoes and Lemon Thyme
Serves: 4
Ingredients
4 7oz. pieces of halibut
2 cloves of garlic, sliced thinly
6 cups of heirloom tomatoes, roughly chopped
8 sprigs of fresh thyme
1 lemon sliced into 8 pieces
teaspoon of red chili flakes or to taste
2 tablespoon of capers or to taste
salt and pepper to taste
1 1/2 Tablespoon of olive oil
Preparation
- Heat olive oil in a 1.5 quart pan over medium heat
- Saute garlic until lightly golden brown
- Add red chili flakes, tomatoes and capers
- Saute until tomatoes begin to soften and release juices, about 3 mins.
- Place 2 slices of lemon in the middle of foil squares
- Place halibut fillet on top of lemons
- Spoon 1.5 cups of tomatoes over fish
- Place a couple thyme sprigs on top
- Fold foil into a package being careful to leave some air space for steam to play in
- Place parcel on the fire grate and heat for approximately 20 minutes
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