Foil Packet Grilled Halibut with Zucchini and Lemon

Name: Foil Packet Grilled Halibut with Zucchini and Lemon
Total time: 30 min
Yield: 2 servings
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 filets, 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

Grill halibut in foil packets for a moist, tender fish that won't break apart. Paired with zucchini, cherry tomatoes, lemon, and herbs for a delicious and easy meal.

Recipe Info

Prep Time

30 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories525kcal

carbohydrates55g

fat16g

fiber14g

protein52g

sodium411mg

sugar19g

Dinner Entree American

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 filets, 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

Directions

Preheat your outdoor grill to 400 degrees F (200 degrees C).

Spray each foil sheet with olive oil cooking spray. In the center of each foil square, layer 2 onion slices, half of the zucchini, half of the cherry tomatoes, and half of the corn.

Scatter half the garlic over each pack and season lightly with sea salt and black pepper.

Pat the halibut filets dry using paper towels and add one filet to each packet. Brush each filet with a thin layer of mayonnaise, season with sea salt, black pepper, and Italian herbs, and drizzle with 1 tablespoon of white wine.

Top each filet with two lemon slices and scatter thyme sprigs over the contents in each packet.

Bring edges of foil together, fold edges over twice, and press tightly along the folds to seal, leaving some space inside for steam.

Place packets directly on the preheated grill grates. Close the lid and grill about 10 minutes per inch of filet thickness. Remove packs from the grill, let them rest for about 5 minutes, and check that an instant read thermometer inserted into the thickest part of fish reads 145 degrees F (63 degrees C).

When ready to serve, carefully open the packets (due to steam) and place them on serving plates.