Make summer living easy with grilled halibut in foil packets! They're full of fresh, summery flavor and a cinch to prep with minimal clean up. A win-win-win!
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.
Also, be sure to check out our cod asparagus and fennel packets along with this sheet pan baked halibut recipe!
Why You’ll Love this Halibut Recipe
- Healthy and flavorful fish dinner!
- Makes the most of summer’s bounty
- Customizable
- Can prep ahead
- Easy clean up!
Ingredients
See the recipe card below for exact measurements.
- Halibut fillets that are about 1 – 1 ½ inch thick
- Broccolini or broccoli
- Zucchini
- Yellow squash
- Red onion
- Cherry tomatoes
- Olive oil
- White wine – use a dry wine like chardonnay or pinot grigio
- Lemon zest and juice for acidity and brightness
- Fresh thyme or tarragon
- Kosher salt and black pepper
Variations
Recipes are just a starting point, so here are some ideas on how to change things up based on what you have on hand.
- Fish – You can use halibut steaks and other flaky white fish like sea bass, cod and grouper. Mahi-mahi and swordfish are denser and would take longer to cook in this preparation.
- Vegetables – Change up the veggies with what you like best. Mushrooms, bell peppers, snap peas, green onion and eggplant are all delicious options.
- Seasoning – Try adding spices like lemon pepper, old bay, paprika or garam masala. You can also use other herbs like parsley, oregano, rosemary sprigs or basil leaves.
- Liquid – Other than white wine, you can use dry vermouth, sherry or chicken broth and soy sauce as non-alcoholic options.
Cooking Instructions
To Assemble: Spread out pieces of aluminum foil on a work surface. Divide the vegetables evenly in the center of each piece of foil. Place a halibut fillet on top of the veggies. Drizzle with olive oil and season with kosher salt and black pepper.
Pour a little white wine over each fish fillet and a squeeze of lemon juice. Top with a few sprigs of thyme and sprinkle fish with lemon zest. Fold up the foil and crimp edges to seal completely, leaving space for steam to build.
To Grill: Preheat a gas grill over medium-high heat. Place packets directly on the grates over direct heat. Grill them with the lid closed until the fish is cooked through, about 8 minutes. Let the fish packets rest a couple of minutes. Serve with lemon wedges and enjoy!
How do I know when the halibut is done?
The temperature should be 130 - 135 degrees F when tested with an instant read thermometer. Fish flakes easily with a fork and is just opaque in the center.
Recipe Tips
- Fresh or frozen fish works but if using frozen, thaw overnight in the refrigerator.
- You can prep the packets ahead and refrigerate. Let them sit at room temperature for 30 minutes before cooking.
- Don’t overcook! Cooking fish that’s lean can easily become tough if overcooked.
- Open foil packet carefully when they’re done. The steam that’s ready to escape will be hot.
- If weather doesn’t permit grilling, bake the packets in a 400-degree oven for 10-15 minutes.
- Store leftovers in an airtight container in the fridge up to 4 days.
What Goes Well with Halibut
While we have a variety of vegetables already in the halibut packets, here are additional salad and side dish ideas to expand the menu.
- Salads – Citrus Salad with Avocado and Mixed Greens, Asian Red Cabbage Slaw and Spring Cobb Salad with Green Goddess Dressing.
- Vegetables – Roasted Root Vegetables with Balsamic, Roasted Green Vegetables and Lion’s Mane Crab Cakes.
- Starches – Sweet Potato Fries, Potato Salad with Mustard Vinaigrette, Greek Panzanella Salad and French fries.
Grilled Halibut in Foil FAQs
Simply place your foil packets directly on the grill grates and close the lid. There is no need to flip or even move them. Just sit back until they’re done.
When using this method to cook halibut or another fish, it’s one of the best ways not to overcook it because it steams in the liquid added and its own juices.
Unlike salmon, halibut’s skin doesn’t crisp up and is too tough to eat. Most grocery stores sell halibut fillets with the skin already removed.
Halibut can range in size from 10 pounds to over 400 pounds. The best eating halibut are those weighing between 30 and 80 pounds.
Plan on serving 6 to 8 ounces of raw halibut fillets or steaks per person.
Recommended Fish Recipes
📋 Recipe
Grilled Halibut in Foil 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 red onion , thinly sliced
- 6 6-ounce halibut fillets , 1 – 1 ½ inch thick (about 2 ¼ lbs)
- 3 tablespoons olive oil
- Kosher salt and pepper
- 6 tablespoons dry white wine
- 24 sprigs of fresh thyme
- 1 lemon , zested
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 8 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!
Notes
Nutrition
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Drb says
How long and at what temp if cooking in the oven?
Kim Peterson says
Preheat oven to 400 degrees F and bake 10-12 minutes. Instructions are also included in the Notes section of the recipe card. Enjoy!
Leanne | Crumb Top Baking says
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!
Kim Peterson says
Thanks so much Leanne! Halibut is a fave of mine too. The possibilities with foil packets are endless! Let's hang on to summer!