You know I love pretty much all the things about summer. You may not know that hummingbirds are one of my absolute favorite parts.
They defy nature with the ability to hover and fly backward and forward. These tiny, scrawny looking birds are really super strong and fly all the way to Michigan and further north from their winter homes in South America. Hey maybe they can bring me along this winter 🙂
Their feathers almost glisten in shades of green. Some have a bright red patch on their throats, but most I have seen do not. I love watching their little feet perch on the feeder and their almost invisible tongues quickly zoom in an out of their mouths grabbing the food we provide for them.
We even have a swing that they love sitting on, sometimes for twenty minutes or more. They feel safe on our secluded deck surrounded by flowers and trees.
I wish they would stay all year because every time I see one fly past, eat, or just hang out, it brings a smile to my face no matter how my day is going.
While I don’t think the hummingbirds would enjoy this Halibut en Papillote, it is one of my favorite dinners no matter the time of year. It is easy to make and so fresh, flavorful and healthy. I don’t add any fat to this dish and it is gluten free.
You can add whatever vegetables you love and have on hand – it’s a great clean out the refrigerator dinner. I used sugar snap peas, zucchini, cauliflower, and onion, but mushrooms, peppers, thinly sliced carrots, English peas, fennel, and even oranges make a great addition.
Herbs are a great thing to add too. I’m obsessed with dill, but thyme and parsley are wonderful swaps.
I can’t wait to eat this again while I look out the window waiting for a hummingbird to come visit.
2 8 ounce pieces wild halibut
1 large onion, sliced
2 small zucchini or yellow squash, sliced
1 pint sugar snap peas, ends and strings removed
1 cup cauliflower florets
1 bunch fresh dill
Preheat oven to 400 degrees F. Line a baking sheet with foil. Place two large pieces of parchment on the tray, about 18 inches in length.
Divide the onion and zucchini evenly between the pieces of parchment. Lay one piece of fish in each piece of parchment. Arrange the peas and cauliflower around the fish. Place the dill on top of the fish.
Take the long ends of the parchment, bring them together and fold/crinkle all the way to seal the pouch as tightly as possible. Repeat with the other packet.
Roast in the oven for 30-35 minutes until the fish is just cooked through and the vegetables are tender. Serve immediately. Open the packet carefully because the steam will be very hot.