2 12 x 12-inch pieces aluminum foil
2 tablespoons butter
1 tablespoon fresh basil, chopped
1 tablespoon fresh parley, chopped
2 8-ounce halibut filets, boneless and skinless
koshered salt to taste
fresh cracked black pepper to taste
1 lemon, cut in fourths
1 cup zucchini, cut horizontally in ¼-inch thick slices
1 cup yellow squash, cut horizontally in ¼-inch thick slices
1/2 red onion, cut in half moons 1/8-inch thick
4 tablespoons chicken sock
4 tablespoons white wine or water
4 small red potatoes, par boiled for 15 minutes, chilled, and cut into quarter- inch slices
Spread one tablespoon of butter into the center of each piece of foil. Then sprinkle ½ tablespoon each of the basil and the parsley on top of the butter. Place a halibut filet on top of the herbs. Divide the remaining ingredients in half and add to each square of foil.
Take two opposite sides of the foil and bring together over the ingredients so that the edges overlap by at least 2 inches. Then fold the two remaining sides of the foil together, crimping securely, creating a tightly sealed pocket.
To cook the pockets on the grill: Place the folded side of the pockets face down on the grill and cook for 2 minutes. Turn 90 degrees and cook for 2 more minutes. Turn the pockets over and cook for 2 minutes, then turn 90 degrees and cook for 2 more minutes. When the cooking time is completed, the pockets will puff up, due to the build-up of steam inside.
To cook in the oven: Place the pockets, folded sides down, in an oven-proof baking dish. Cook for 11 minutes at 325 degrees.
To serve, place each pocket on a serving plate and cut a slice across the top, being extremely careful to not get burned by the escaping steam.