Samuel Adams Summer-Ale-Steamed Halibut in Foil with Prosciutto, Vegetables, and Lemon

Samuel Adams Summer-Ale-Steamed Halibut in Foil with Prosciutto, Vegetables, and Lemon

Sam Adams

Chef David Burke created this Samuel Adams Summer Ale foil-wrapped recipe . It's perfect for easy assembly and grilling on-the-go this summer. Using foil enables you to easily transport this dish in a cooler, and ensures that it is pre-prepared and ready to go when you are. It can stay in a cooler for up to 10 hours, until you’re ready to cook.

6
Servings
146
Calories Per Serving
Deliver Ingredients

Notes

**Packages can be stored cold for up to 10 hours

Samuel Adams Summer Ale is a perfect complement to the ingredients in this dish. In the marinade, the lemon zest in the beer emphasizes the citrus flavors from the lemons and balances the pepperiness from the horseradish and the beer’s Grains of Paradise, both of which lend a subtle heat to the dish. Samuel Adams Summer Ale also adds brightness to the earthy vegetables and works well with the prosciutto, the saltiness of which is balanced by the spicy Grains of Paradise and citrus flavors in the beer.The beer’s crisp wheat character balances all of the flavors of the dish and creates a wonderful, clean finish on your palate.

Ingredients

  • 4  Tablespoons  olive oil
  • Zest and juice of 2 lemons
  • large tomato, diced
  • 1/2  Cup  blanched green beans, cut into 1/2-inch lengths
  • fennel bulb, slivered
  • zucchini, cut into 1/2-inch slices
  • 4  Tablespoons  bottle white horseradish
  • 1/4  Pound  prosciutto ham, cut into thin strips
  • halibut steaks or fillets
  • cans of Samuel Adams Summer Ale (1/4 cup per foil pack)
  • Kosher salt to taste
  • 3  Tablespoons  cracked black peppercorn
  • Whole grain mustard, for garnish
  • bunch fresh basil, finely chopped

Directions

Preheat oven to 400 degrees, or light an outdoor grill.

Prepare 6 sheets of aluminum foil, each about 16 x 10-inches. Coat each sheet with a small amount of olive oil.

In a bowl, combine zest and juice of lemons, all vegetables, prosciutto, and horseradish, and mix until all ingredients are combined.

Place half of vegetable mixture on aluminum-foil sheets.

Top with Halibut steaks and Summer Ale.

Season fish with cracked black peppercorn and salt.

Cover with remaining vegetable mixture and fold foil over, closing all sides. You now have 6 packages of fish with prosciutto and vegetables.**

Cook by placing the foil packages on a baking sheet in the oven or place foil packages directly on grill.

Cook 5 minutes on the first side, then turn and cook an additional 5 minutes, depending on thickness of fish. To test, pierce one package with a knife or skewer. If the knife or skewer comes out warm, the fish (or chicken) is done.

Garnish with chopped basil leaves and mustard.

Nutritional Facts

Total Fat
12g
17%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
24mg
8%
Carbohydrate, by difference
2g
2%
Protein
7g
15%
Vitamin A, RAE
97µg
14%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
5mg
1%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
6µg
0%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
61mg
9%
Selenium, Se
4µg
7%
Sodium, Na
359mg
24%
Water
29g
1%
Zinc, Zn
1mg
13%

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.