Camp Kitchen: Pesto Halibut

Words by Kaleigh Wood; photos by Gretchen Powers of Powers Provisions and Johnie Gall of Dirtbag Darling

Aluminum pouches are your best friend when it comes to a camp kitchen. You can prep, season and seal everything before heading out (or bring foil and make your pouches onsite). I grew up hunting and fishing in the Lower 48 and have really enjoyed harvesting my own food in Kodiak, AK this year. (And a major perk of living in Kodiak is receiving wild fish and game from friends.) When transfer season rolls around in the Coast Guard, everyone gifts you the leftover food when they clean out their freezers. With lots of halibut in our freezer and friends coming to visit, our recent camp menu was a no brainer.

The morning we left to go camping, I threw the frozen fish and a jar of pesto in the cooler. I prepped the veggies, hit them with a healthy dose of EVOO, salt and pepper, and sealed them in an aluminum pouch. I grabbed a couple bags of instant rice for an easy starch to round it out. You know, just for the hal-i-but.

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Pesto Halibut with Veggies 

2 Large Halibut Filets
4 TBSP Basil Pesto (make it from scratch if you’ve got fresh herbs)
3 Carrots, 1 Red Bell Pepper,1 Zucchini, 2 Shallots – julienned
2 Bags of Boil in Bag Rice
Extra Virgin Olive Oil (EVOO, affectionately)
Salt
Pepper
Fresh Basil

Get your grill going then crack a beer or make a whiskey as your charcoal gets going. Take halibut, pat dry, season with salt and pepper, then lay flat on foil that has a touch of EVOO so your fish doesn’t stick. Top fish with a healthy dollop of pesto and seal in a foil pouch. Bring water to a slow boil and add rice bags to jet boil or pot of water. Once grill is ready, place your veggie pouch and fish pouch and let the steam do the work. Take a peek in 10 mins or try a sample to ensure everything is cooked. Plate it up: scoop of rice, scoop of veggies, piece of halibut, topped with fresh basil on top. YUM.