Samuel Adams Summer Ale Steamed Halibut (or Chicken) in Foil with Prosciutto, Vegetables and Lemon

foil chicken

Looking to mix up your grilling this summer? Chef David Burke came up with a recipe that can be used for chicken or fish. He suggests grilling this one with aluminum foil, which will keep the meat (or fish) juicy and tender. It also allows for you to prepare it ahead of time and makes for easy clean up, so you can spend more of your time enjoying a beer with friends.

Ingredients:

4 T olive oil

Zest and juice of 2 lemons

1 fennel bulb, slivered

1 zucchini, cut into ½-inch slices

1 yellow squash, cut into ½ -inch slices

1 large tomato, diced

½ cup blanched green beans, cut into ½-inch lengths

1 bunch fresh basil, finely chopped

¼ pound prosciutto ham, cut into thin strips

4 T bottled white horseradish

6 halibut steaks or fillets (or chicken breasts), about 5-6 ounces each

3 T cracked black peppercorns

Kosher salt to taste

Whole grain mustard

2 cans of Samuel Adams Summer Ale (¼ cup per foil pack)

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 (or chicken breasts) and Summer Ale. Season fish (or chicken) 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 (or chicken) with prosciutto and vegetables.

**Packages can be stored cold for up to 10 hours

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 (Note: the chicken will need to cook 6-8 minutes per side, depending on thickness). 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.

Want more cooking with Sam recipes? Check out the Food and Beer section of our website.