Summer is truly a time of bounty. Fresh stone fruit and fresh fish make a surprisingly good combination. I combined thin sliced plums, halibut, ginger, and tequila, then used some parchment to keep it moist. So summer bounty is on a plate. I hope you like it.
2 pounds halibut (I got mine from Crosby’s Crabs)
1/2 teaspoon ginger
1 teaspoon lemon zest
1 ounce tequila
1 teaspoon lemon juice
2 tablespoons butter, melted
2 tablespoons white wine
1 teaspoon sugar
Salt and pepper
4 squares of parchment paper, 12” x 12” each
Using a mandolin, cut plumb slices thin and add to bowl.
Add lemon juice and zest.
Add wine and tequila.
Add ginger and mix.
Cut halibut in four equal servings.
Salt and pepper fish.
Place fish in middle of parchment.
Brush fish with butter.
Top with plum slices.
Top with remaining juice from bowl.
Pull all sides of parchment over the fish; flip so that parchment edges are on the bottom, and fish is “sealed.”
Bake for 20-25 minutes.
Open package and serve with green beans and cole slaw.