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.
**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.
- 4 Tablespoons olive oil
- Zest and juice of 2 lemons
- 1 large tomato, diced
- 1/2 Cup blanched green beans, cut into 1/2-inch lengths
- 1 fennel bulb, slivered
- 1 zucchini, cut into 1/2-inch slices
- 4 Tablespoons bottle white horseradish
- 1/4 Pound prosciutto ham, cut into thin strips
- 6 halibut steaks or fillets
- 2 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
- 1 bunch fresh basil, finely chopped
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.