Recipes BBQ & Grilling Seafood Halibut Grilled Halibut Foil Packs Be the first to rate & review! 1 Photo Grilling halibut in foil packets keeps the fish moist and tender. It also prevents the delicate fillets from breaking apart on the grill.We like this with a simple green salad and some crusty bread. By Brenda Venable Published on September 4, 2024 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 2 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings 2 (12x18 inch) pieces heavy duty aluminum foil olive oil cooking spray 4 thin slices red onion 1 small zucchini, sliced crosswise 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 (7 ounce) skinned halibut filets, 1 to 1 1/2-inch thick 2 tablespoons mayonnaise 1 teaspoon Italian herb seasoning blend 2 tablespoons white wine 4 thin slices lemon 4 to 6 sprigs fresh thyme, or to taste Directions Preheat an outdoor grill to 400 degrees F (200 degrees C). 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. Pat halibut filets dry with paper towels, and add a filet to each packet. Brush each filet with a thin layer of mayonnaise, season lightly with sea salt and pepper, and sprinkle with Italian seasoning. Drizzle 1 tablespoon dry white wine over each packet. Place two slices of lemon on top of each filet, and scatter thyme sprigs over the contents of each packet. 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. Place packets directly on the preheated grill grates, close the lid, and grill about 10 minutes per inch of the filet 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). When ready to serve, place packs on serving plates, and open carefully, because of the steam. Cook’s Note This recipe makes 2 servings, but it’s easy to increase the ingredients if you are feeding more people. Make the packs while the grill preheats, or prepare and seal packets and refrigerate for up to 24 hours. Start your grill about 20 minutes before you want to cook, and fire away! I Made It Print Nutrition Facts (per serving) 525 Calories 16g Fat 55g Carbs 52g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 525 % Daily Value * Total Fat 16g 20% Saturated Fat 3g 13% Cholesterol 125mg 42% Sodium 411mg 18% Total Carbohydrate 55g 20% Dietary Fiber 14g 49% Total Sugars 19g Protein 52g 104% Vitamin C 200mg 222% Calcium 189mg 15% Iron 5mg 28% Potassium 2010mg 43% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.