Make summer living easy with these Grilled Halibut Broccolini and Zucchini Packets! They’re full of fresh, summery flavor and a cinch to prep with minimal clean up. A win-win-win!
As much as we’d love to extend family vacation time and lazy beach days, high school soccer kicked into gear this past week for Bryce, meaning summer basically came to a screeching halt for all of us. Sigh…
The good news is his body will be readily prepared to wake up when school actually starts since he’s on the turf at 6:45am six days a week now through Labor Day. And to be honest, I couldn’t wait for some more structure to re-enter his life. If only I could send his sister, too. 🙂
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Grilled Halibut Broccolini and Zucchini Packets
Nonetheless, while we hang on to the final weeks of summer, this crazy easy and super delish fish packet recipe needs to be in your rotation.
You can assemble them ahead to make entertaining and busy weeknights a breeze. And if the weather isn’t cooperating to fire up the grill, your oven will do the trick as well.
I’m using farm market fresh veggies, but in full disclosure, we can score some greenhouse variety of broccoli and zucchini year-round to enjoy this recipe throughout the seasons.
And, when the weather turns too cold to grill outdoors, you can easily crank this out in the oven.
When sealing these beauties up, be sure to enclose them entirely but leave space for the steam build.
In less than ten minutes you’ll have delicate, flaky halibut on a bed of summer veggies laced with lemon, white wine, and thyme. Make the most of August, friends! Enjoy!!
More Mouthwatering Fish Recipes!
- Sheet Pan Roasted Salmon & Broccoli
- Sautéed Caramelized Salmon
- Fish Tacos Al Pastor w/ Pineapple Salsa
- Fish Leek & Potato Chowder with Saffron
- Smoked Salmon Spinach Salad w/ Lemon Dill Vinaigrette
- Marinated Ahi Tuna Tacos
- Cod Fennel & Asparagus Packets
Essential kitchen tools used in this recipe
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Recipe
Grilled Halibut Broccolini and Zucchini Packets
Ingredients
- 6 12-inch squares of heavy duty aluminum foil
- 1 ½ pounds zucchini, cut into ½-inch coins
- ¾ pound broccolini, ends trimmed
- ½ pound heirloom grape tomatoes, halved
- ½ large red onion, thinly sliced
- 6 6-ounce 1 – 1 ¼ inch thick halibut fillets, (about 2 ¼ lbs)
- 3 tablespoons olive oil
- Kosher salt and pepper
- 6 tablespoons dry white wine
- 24-30 sprigs of fresh thyme
- Zest of 1 large lemon
Instructions
- Divide the zucchini, broccolini, grape tomatoes, and red onion evenly among the foil squares.
- Place a fillet on top of the vegetables. Drizzle olive oil over the fish and vegetables. Season with salt and pepper.
- Pour 1 tablespoon of wine over each fillet. Top with 4-5 sprigs of fresh thyme. Grate lemon zest over the fish.
- Fold up foil and seal edges to enclose completely, leaving space for steam to build. Transfer packets to a large, rimmed baking sheet. (Packets can be made 4 hours ahead. Chill. Remove from refrigerator 30-45 minutes before continuing.)
- Preheat grill* over medium-high heat. Grill packets with lid closed until fish is just opaque in the center, about 8 minutes. Let the packets rest 5 minutes before serving. Transfer to plates. Be careful opening due to the hot steam. Serve with crusty bread to mop up juices. Enjoy!
It’s been such a long time since I had halibut! I love that you made this recipe in foil packs. Easy to make ahead and easy to clean up! Can’t beat that on busy weeknights! Enjoy the last few weeks of summer Kim!
Thanks so much Leanne! Halibut is a fave of mine too. The possibilities with foil packets are endless! Let’s hang on to summer!