Halibut and Veggie Foil Packets on the Grill

Name: Halibut and Veggie Foil Packets on the Grill
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 10 whole Cherry Tomato; 5 sprigs Fresh Thyme; 5 slices Garlic; 2 oz Halibut; 1 tsp Italian Spice Blend; 4 slices Lemon; 2 tbsp Mayonnaise; 1 spray Olive Oil Cooking Spray; 4 slices Red Onion; 1 dash Sea Salt; 2 tbsp White Wine; 1 whole Zucchini

Dinner 🍽️Lunch 🥪 American Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Pescatarian 🐟

Halibut and Veggie Foil Packets on the Grill feature flaky, tender fish infused with lemon, thyme, and a whisper of white wine, nestled over sweet corn, tomatoes, zucchini, and red onion. A light herbed mayo melts into the juices, creating a bright, aromatic sauce inside each sealed packet. Ideal for warm-weather dinners or effortless entertaining when you want clean flavors and minimal cleanup.

Prep20 mins
Cook10 mins
Serves2
DifficultyEasy

1

Preheat an outdoor grill to 400 degrees F (200 degrees C).
2

Spray each foil sheet with olive oil cooking spray. In the center of each foil square, layer 2 onion slices, 1/2 of the zucchini, 1/2 of the cherry tomatoes, and 1/2 of the corn. Sprinkle 1/2 the garlic over each packet, and season lightly with sea salt and freshly ground black pepper.
3

Pat the halibut filets dry with paper towels, and place a filet into each packet. Brush each filet with a thin coat of mayonnaise, season lightly with sea salt and pepper, and sprinkle with Italian seasoning.
4

Drizzle 1 tablespoon dry white wine over each packet. Set two slices of lemon on top of each filet, and scatter thyme sprigs over the contents of each packet.
5

Bring the foil edges together, fold the edges over twice, and press firmly along the folds to seal. Leave a little space inside the packet to allow steam to circulate.
6

Place the packets directly on the preheated grill grates, close the lid, and grill about 10 minutes per inch of the filet thickness. Remove the packs from the grill and let them rest about 5 minutes. An instant-read thermometer inserted into the thickest part of the fish should register 145 degrees F (63 degrees C).
7

When ready to serve, set the packs on serving plates and open carefully due to the steam.