Food & Entertaining
Grilled Halibut in Foil Packets
These grilled halibut filets in foil packets delivers moist, flavorful fish. The presentation is company worthy. You can also bake them in the oven.
Cooking fish on the grill can be tricky. It can easily dry out, stick to the grates and fall apart when flipping. You won’t have those issues with my grilled halibut in foil packets. The halibut is moist and flavorful and so easy to prepare.
An extra bonus is the pretty presentation. Let’s face it. White fish can look boring so why not dress it up with color.
You can also prepare these halibut packets in the oven.
Halibut Foil Packets
First I season the fish with salt and pepper. I then layer rings of onions and peppers. I drizzle olive oil and add a small pat of butter. Next are lemon slices and fresh thyme.
Seal the foil packet up, add to a hot grill and within 15 minutes you have a delicious, healthy dinner. Just remember to carefully flip the packet half way through cooking. If baking in the oven, no flipping is required.
Be careful opening up the packets as the steam will be hot.
When you plate the fish, drizzle the juices over the fish and vegetables.
I served this last night with a garden salad and sweet potatoes. It’s the perfect weeknight dinner as it doesn’t take long to prepare or cook. It’s a pretty presentation so it’s also company worthy.
Halibut Recipe for Both Grilling and Baking in Oven
Note: You can also prepare these foil packets in the oven.
- halibut fillets, ½ to ¾ inch thick
- onion, sliced thin and separated into individual rings
- mini colored peppers, sliced into rings
- olive oil
- butter
- salt and pepper
- lemon, sliced thin
- fresh thyme
- Preheat your grill. If cooking in the oven, preheat oven to 400 degrees.
- Cut one 12×18 piece of heavy duty foil for each fish packet. Spray with cooking spray.
- Place one filet on each piece of foil. Season with salt and pepper.
- Layer with onion rings and pepper rings. Drizzle with olive oil and place a small pat of butter on top.
- Add three lemon slices on top of each filet and top with fresh sprigs of thyme.
- Fold foil over fish until edges meet. Seal by folding foil to create packet (see photo in post). Repeat for the end of the packet. Be sure to leave space for steam to circulate.
- Place on hot grill and cover, grilling for 7 minutes. Flip packets and continue to cook for 8 minutes or until you can flake fish with a fork and vegetables are tender. If baking, place on cookie sheet and bake for 20 minutes.
- Be careful opening foil packets as the steam will be hot. You can serve the foil packet on a plate, cut an X on the top of each packet and fold back the foil. If you prefer not to serve the fish in the foil, you can also use a slotted spatula to remove the fish and place on a plate. Serve with vegetables and lemon slices on top and drizzle juices from foil pack before serving.
My Fish Source
I buy my halibut from Costco. Their Kirkland brand is Wild Alaskan Halibut and each filet is individually packed. They have directions on the back of the package on how to thaw the fish. I use their method thawing the fish in cold water. Once thawed, remove the halibut from the packaging and pat dry with paper towels. If I am not ready to cook my fish right away, I place the thawed fish on a paper towel lined plate and keep in the fridge until ready.
More Seafood Recipes
If you enjoy preparing seafood, you may also like these seafood recipes.
Mom’s Boston Fish Chowder (aka Fish Chowda)
Boston Clam Chowder (aka New England Clam Chowder)
Company Worthy Seared Scallops
