Grilled Halibut Broccolini and Zucchini Packets

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!

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Why You’ll Love this Recipe

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!

Sautéed Caramelized Salmon

Fish Tacos Al Pastor w/ Pineapple Salsa

Fish Leek & Potato Chowder with Saffron

Marinated Ahi Tuna Tacos

Cod Fennel & Asparagus Packets

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Grilled Halibut Broccolini and Zucchini Packets

These Grilled Halibut Broccolini and Zucchini Packets bring the flavors of summer together so easily and deliciously with a hint of lemon, fresh thyme and white wine.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American, Fish

Prep Time: 25 minutes

Cook Time: 10 minutes

Resting Time: 5 minutes

Total Time: 35 minutes

Servings: 6 servings

Author: Kim Peterson

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!

Notes

*To make the packets in the oven, preheat to 400 degrees F and bake for 10-12 minutes.

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