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A Creole kick for the summer barbecue | Chef Dez

 

Try these Creole Halibut Barbecue Pouches on the grill this summer.

It’s halibut season – and this recipe is one of our favorite halibut recipes for the grill.

The ground cayenne pepper can be optional if you want to obviously eliminate any spiciness, but the butter can also be optional as well to eliminate any added fat.

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

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...



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