Cooking in Langley: Grill up Creole halibut pouches for mom

Creole halibut pouched for BBQ

Spring is always an indicator of halibut season, and this recipe is one of our favorite halibut recipes for the grill.

The ground cayenne pepper is optional, to eliminate spiciness.

The butter is also optional, to eliminate added fat.

There will be enough juices in the pouch to keep the fish moist and generate enough steam without the butter – but the pat of butter adds richness to the dish.

The halibut can also be substituted with any white fish.


Creole Halibut BBQ Pouches

(makes 4 portions)

“The holy trinity of bell pepper, celery and onion; along with garlic, tomatoes, thyme, sweet smoked paprika and cayenne, give this seafood dish delicious Creole flavour.”

4 halibut filets, 200-250g each

Salt & pepper

12 cherry tomatoes, quartered

1 stalk celery, sliced thin

1 small yellow bell pepper, cut into small short strips

4 garlic cloves, minced

8 thin slices onion

12 fresh thyme sprigs

2 tsp smoked sweet paprika

Ground cayenne pepper, optional

1 tsp sugar

4 tbsp cold butter

1 lemon

Preheat BBQ grill with high heat.

Cut eight pieces of heavy duty aluminum foil – 12 inches x 18 inches. Lay two pieces of foil on top of each other to make four separate double-layer foil bases.

Place each filet, skin side down, in the centre of one half of each of the foil bases, and season each filet liberally with salt and pepper.

Top each filet evenly with three quartered tomatoes, equal amounts of celery, equal amounts of bell pepper, one minced garlic clove, two thin slices of onion, three sprigs of thyme, 1/2 tsp paprika, a pinch of cayenne, 1/4 tsp sugar, and season with more salt and pepper.

Top each mound with a tbsp of butter.

Seal the pouches by folding over the foil in half lengthwise over the vegetable-covered fish. Starting at one end, fold in and crimp the edges of the foil tightly and work around the whole open side of the foil to form a semi-circle pouch. It must be tightly sealed to keep all the steam and juices in the pouch.

Place the pouches on the hot BBQ grill, and reduce heat to medium low. Be careful not to pierce the pouches. Close the lid and cook for approximately 12 to 15 minutes while trying to maintain a cooking temperature of 375ºF on your BBQ’s built-in gauge. The pouches should be puffed up like a balloon when done.

Remove pouches from the grill and let sit for five minutes before opening. The internal temperature of the fish should be 140-150ºF.

Carefully cut open each pouch (steam will be hot), squeeze over a bit of fresh lemon juice, and serve immediately. It is fun to let your guests open their own pouches themselves, and eat right out of the pouch.

This recipe and more than 100 more are available in my cookbook: Chef Dez on Cooking Volume 3. Enjoy!

Just Posted

Langley photographer captures otters amid the ice

While photographing winter on the river, a local photographer was there when otters caught a fish.

Why some Langley sidewalks don’t get shovelled

All walkways are not equal under rules that give priority to higher-traffic areas

How much does your city spend per person on snow removal?

Black Press Media compares 2018 ice and snow removal budgets of various Lower Mainland communities

Stock trading allegations dismissed against former Langley spiritual leader

Investors allegedly lost $740,000 investing through a local religious organization.

B.C. BUDGET: Surplus $374 million after bailouts of BC Hydro, ICBC

Growth projected stronger in 2020, Finance Minister Carole James says

VIDEO: 8 things you need to know about the 2019 B.C. budget

Surplus of $247 million with spending on children, affordability and infrastructure

NDP candidates push for stronger climate action as Singh supports LNG Canada

Singh has tried to project unity in the party while facing internal criticism for poor fundraising and low support in the polls

‘Riya was a dreamer’: Mother of slain 11-year-old Ontario girl heartbroken

Her father, Roopesh Rajkumar, 41, was arrested some 130 kilometres away

‘Bullet missed me by an inch’: Man recounts friend’s killing at Kamloops hotel

Penticton man witnessed Summerland resident Rex Gill’s murder in Kamloops

B.C. BUDGET: Income assistance raise still leaves many below poverty line

$50 per month increase included in funding for poverty and homelessness reduction

B.C. BUDGET: Indigenous communities promised billions from gambling

Extended family caregiver pay up 75 per cent to keep kids with relatives

B.C. BUDGET: New benefit increases family tax credits up to 96 per cent

BC Child Opportunity Benefit part of province’s efforts to reduce child poverty

B.C. BUDGET: Carbon tax boosts low-income credits, electric vehicle subsidies

Homeowners can get up to $14,000 for heating, insulation upgrades

B.C. man survives heart attack thanks to Facebook

A Princeton man suffered a heart attack while at an isolated property with no cell service

Most Read