Samuel Adams Summer-Ale-Steamed Halibut In Foil With Prosciutto, Vegetables, And Lemon

Name: Samuel Adams Summer-Ale-Steamed Halibut In Foil With Prosciutto, Vegetables, And Lemon
Ingredients: 4 tablespoon 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 tablespoon 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 tablespoon cracked black peppercorn; whole grain mustard, for garnish; 1 bunch fresh basil, finely chopped

Samuel Adams|July 9, 2014 11:31 am EST

5 (1 ratings)

Print

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.

Servings

6

Ingredients

4 tablespoon 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 tablespoon 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 tablespoon cracked black peppercorn
whole grain mustard, for garnish
1 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.