Finding a reliable fish recipe that’s both easy and foolproof can feel like an uphill battle. Between worrying about overcooking the fish or dealing with it sticking to the grill, making seafood at home often seems more stressful than it’s worth – especially when you’re trying to get dinner on the table after a long day at work.
That’s where these grilled halibut foil packets come to the rescue: they’re practically impossible to mess up, clean-up is a breeze, and you can customize the seasonings and vegetables to match whatever you’ve got in your fridge.
Why You’ll Love This Halibut Foil Packets
- Easy cleanup – The foil packets keep all the ingredients contained, meaning zero pots and pans to wash after dinner – just crumple up the foil and you’re done!
- Healthy and light – This lean protein paired with fresh vegetables makes a nutritious meal that’s naturally gluten-free and low in calories.
- Foolproof cooking method – The foil packet method helps keep the fish moist and flaky every time, making it nearly impossible to overcook or dry out your halibut.
- Customizable portions – Each packet serves as an individual portion, so you can easily adjust seasonings and vegetables to suit different taste preferences in your family.
- Quick preparation – With just some simple chopping and assembling, you can have dinner ready in about 30 minutes – perfect for busy weeknights.
What Kind of Halibut Should I Use?
For this foil packet recipe, you’ll want to look for Pacific halibut, which is the most common variety you’ll find at the fish counter. Fresh halibut is best when it’s in season (March through November), but high-quality frozen halibut will work just fine too – just make sure to thaw it completely in the refrigerator overnight. When shopping, look for fillets that are firm and translucent with a clean, ocean-fresh smell. For even cooking in the foil packets, try to choose pieces that are similar in thickness – about 1 to 1½ inches is perfect. If you can’t find halibut, other firm white fish like cod or sea bass would work well as substitutes in this recipe.
Options for Substitutions
This foil packet recipe is pretty flexible and you can make several swaps depending on what you have available:
- Halibut: While halibut makes for a great meal, it can be pricey. You can substitute it with other firm white fish like cod, mahi-mahi, or sea bass. Just adjust cooking time – thinner fillets will cook faster.
- Broccolini: Regular broccoli florets work just fine here. You could also use asparagus or green beans – just make sure to cut them in similar-sized pieces for even cooking.
- White wine: If you prefer not to use wine, you can substitute with chicken broth or vegetable stock. Even a splash of lemon juice mixed with water will work well.
- Fresh thyme: Out of fresh thyme? Use dried thyme (about 1/2 teaspoon per packet) or try other herbs like rosemary, oregano, or dill.
- Zucchini: Yellow summer squash makes a perfect substitute, or you could try bell peppers or mushrooms – any veggie that cooks in about the same time will work.
- Heirloom grape tomatoes: Regular grape or cherry tomatoes work just as well. If using larger tomatoes, just cut them into smaller, bite-sized pieces.
Watch Out for These Mistakes While Grilling
The biggest challenge when grilling halibut in foil packets is overcooking the fish, which can happen quickly since halibut is a lean fish – check for doneness at the 12-minute mark by carefully opening a packet and looking for an opaque center that flakes easily with a fork. Another common mistake is not sealing the foil packets properly, which lets the steam escape and can lead to dry fish – make sure to fold the edges tightly in a double fold, both lengthwise and at the ends. To prevent your vegetables from cooking unevenly, cut them in consistent sizes and layer them thoughtfully – place harder vegetables like broccolini at the bottom closer to the heat, with the delicate tomatoes and fish on top. For extra flavor and moisture, don’t skip the wine in the packets, and if you’re using a gas grill, resist the urge to crank up the heat – medium-high (around 400°F) is perfect for even cooking without burning.
What to Serve With Grilled Halibut?
Since this foil packet meal already includes plenty of veggies, you’ll want to focus on some simple sides that complement the delicate fish without overwhelming it. A scoop of fluffy rice or quinoa makes an excellent base to soak up all those tasty juices from the packets. For a Mediterranean twist, try serving some warm pita bread on the side with a dollop of tzatziki sauce or fresh lemon aioli for dipping. If you’re looking to round out the meal even more, a light Greek salad or some roasted fingerling potatoes seasoned with herbs would fit right in with these flavors.
Storage Instructions
Keep Fresh: If you have any leftover grilled halibut packets, transfer the contents to an airtight container and pop them in the fridge. The fish and veggies will stay good for up to 2 days. Just keep in mind that seafood is best enjoyed fresh, so try to eat it sooner rather than later!
Make Ahead: You can prep these foil packets up to 4 hours before grilling! Assemble everything as directed, then keep them in the fridge until you’re ready to cook. This is super handy when you’re planning a cookout or want dinner prep done early in the day.
Warm Up: To enjoy leftover halibut, gently warm it in the microwave at 50% power in short bursts, checking frequently to avoid overcooking. The vegetables can handle a bit more heat, so you might want to warm them separately. I usually drizzle everything with a little olive oil before reheating to keep it moist.
| Preparation Time | 15-30 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 23-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 150-160 g
- Fat: 70-80 g
- Carbohydrates: 30-40 g
Ingredients
- 0.5 lb heirloom grape tomatoes (cut in half)
- kosher salt
- 6 (6 oz) halibut fillets
- 0.5 red onion, thinly sliced
- 24 sprigs fresh thyme
- 6 tbsp dry white wine
- zest from 1 lemon
- 12-inch heavy-duty aluminum foil (6 squares)
- 3 tbsp olive oil (I use Bertolli 100% Pure Olive Oil)
- 1.5 lb zucchini (sliced into 1/2-inch rounds)
- black pepper (freshly ground for best flavor)
- 0.75 lb broccolini (ends trimmed)
Step 1: Prepare the Vegetable and Fish Packets
Start by dividing zucchini, broccolini, grape tomatoes, and red onion evenly among several foil squares.
Place a fillet of fish on top of the vegetables in each foil square.
Drizzle olive oil over the fish and vegetables, then season to taste with salt and pepper.
Pour 1 tablespoon of wine over each fillet, and top with 4-5 sprigs of fresh thyme.
Grate lemon zest over the fish for added flavor.
Step 2: Seal and Prepare for Cooking
Carefully fold up the foil and seal the edges to enclose the fish and vegetables completely within each packet, leaving some space inside for steam to build while cooking.
Once sealed, transfer the packets onto a large, rimmed baking sheet.
If making these packets ahead of time, they can be chilled for up to 8 hours.
Remember to remove them from the refrigerator and let stand for 30-45 minutes before proceeding to the next step.
Step 3: Cook the Fish on the Grill
Preheat your grill* to medium-high heat.
Place the foil packets on the grill with the lid closed.
Allow them to cook until the fish is just opaque in the center, about 8 minutes.
This technique traps moisture and flavors inside, resulting in deliciously succulent fish.
Step 4: Serve and Enjoy
Once cooked, let the packets rest for 5 minutes before serving.
Carefully transfer them to plates, being cautious when opening as the steam inside will be very hot.
Serve your flavorful fish and vegetable packets with crusty bread on the side to mop up the savory juices.
Enjoy your meal!
