Name: Grilled Halibut Foil Packs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: US
Ingredients: 2 (12x18 inch) pieces heavy-duty aluminum foil; Olive oil cooking spray; 4 thin slices red onion; 1 small zucchini, sliced crossways; 10 cherry tomatoes, halved lengthwise; 1/2 cup frozen yellow corn kernels, thawed; 4 to 6 thin slices fresh garlic; Sea salt and freshly ground black pepper, to taste; 2 seven-ounce skinned halibut fillets, 1 to 1 1/2-inch thick; 2 Tablespoons mayonnaise; 1 teaspoon Italian herb seasoning blend; 2 Tablespoons dry white wine; 4 thin slices lemon; 4 to 6 sprigs fresh thyme, or to taste

Delicate halibut fillets, infused with vibrant flavors and cooked to perfection in convenient foil packets. This method ensures a moist, tender, and flaky fish, perfect for a quick and healthy weeknight meal or an elegant weekend dinner.

Follow The Directions

01

Step

Preheat an outdoor grill to 400 degrees F (200 degrees C). (5 minutes)

02

Step

Spray each foil sheet with olive oil cooking spray. Layer 2 onion slices, 1/2 of the zucchini, 1/2 of the cherry tomatoes, and 1/2 of the corn in the center of each of the foil squares. Scatter 1/2 the garlic over each pack, and season lightly with sea salt and freshly ground black pepper. (10 minutes)

03

Step

Pat halibut fillets dry with paper towels, and add a fillet to each packet. Brush each fillet with a thin layer of mayonnaise, season lightly with sea salt and pepper, and sprinkle with Italian seasoning. (5 minutes)

04

Step

Drizzle 1 tablespoon dry white wine over each packet. Place two slices of lemon on top of each fillet, and scatter thyme sprigs over the contents of each packet. (5 minutes)

05

Step

Bring edges of foil together, fold edges over twice, and press tightly along the folds to seal. Leave a bit of space inside the packet, to allow for steam. (5 minutes)

06

Step

Place packets directly on the preheated grill grates, close the lid, and grill about 10 minutes per inch of the fillet thickness. Remove packs from the grill and allow to rest about 5 minutes. An instant-read thermometer inserted into the thickest part of fish should read 145 degrees F (63 degrees C). (15-20 minutes)

07

Step

When ready to serve, place packs on serving plates, and open carefully because of the steam. (2 minutes)

For an extra layer of flavor, consider adding a splash of lemon juice or a drizzle of pesto to the foil packets before sealing.
Feel free to substitute other vegetables based on your preference or what you have on hand. Bell peppers, asparagus, or mushrooms would all be delicious additions.
Ensure the foil packets are tightly sealed to trap the steam and cook the halibut evenly.