Halibut and Veggie Foil Packet are healthy, easy and quick to make and I need all the help that I can get with my crazy schedule. March has been the busiest month of the year, I’ve had so many responsibilities in my life which I will divulge to you at a much later date, but my beloved blog Ali in the Valley has taken the brunt hit for my life being stretched in so many different directions. Psst…I didn’t even cook for Easter! Shh…That’s how tired and overworked I’ve become.
I’m making a come back with these delicious, easy to prep and healthy Halibut and Veggie Foil Packets. That’s how I’m cooking now days, prepping for the week because I ain’t got time to cook everyday! I can’t believe I just said that….
My family loves a good fish dinner and these Halibut and Veggie foil packets are a surprise package for each individual they’re super convenient. So mild-tasting, quick, easy to make and can even be made ahead of time.
You’ll want to slice the veggies extra-thin because the fish filets will be done before you know it! Depending upon the thickness of the filets, these individual packets can be cooked on the grill in less than 10 minutes or baked in the oven for just a little bit longer. Your choice of fresh herbs will really enhance the flavor but if you only have dried herbs just use half the amount called for in the recipe.
I’m back to my happy place here at…
Ali in the Valley
Halibut and Veggie Foil Packet
4 – 4 oz wild-caught halibut filets
salt and pepper
2 small zucchini (sliced ⅛" thick)
½ red onion (thinly sliced)
1 bell pepper (seeded and sliced ⅛" thick)
1 Tbsp chopped fresh herbs like dill (tarragon or basil)
2 Tbsp chopped parsley
1 lemon (thinly sliced)
Preheat outdoor grill to medium heat or indoor oven to 400 degrees. Prepare 4 sheets of heavy-duty aluminum foil at least 16″ x 12″. Season each halibut filet on all sides with salt and pepper then set aside.
Spray the center of each piece of foil with cooking spray and add a quarter of the sliced zucchini to each sheet. Divide the onion and bell pepper evenly among each packet and season all the veggies lightly with salt and pepper.
Place one seasoned filet on top of each bed of veggies and sprinkle with your choice of chopped fresh herb and parsley. Lay 2–3 slices of lemon on top of each piece of fish and drizzle approximately 1 tsp of olive oil over the fish and veggies. Fold long sides of foil up and over and bring edges together. Roll the foil together, moving downward until 1–2″ from the top of the fish. Fold both short ends together to seal the packet but make sure to leave enough space inside the packet for steam expansion.
Place packets directly on grill or on a baking sheet in the oven. Grill them 8–9 minutes or bake 12–14 minutes in the oven or until veggies are tender and fish is barely cooked through. Remove from grill or oven and carefully open packets to allow steam to escape.