Making a Halibut Packet

  • 01 of 10

    Making a Halibut Packet - Lay it all out

    Halibut, onions, vegetables, herbs, and butter
    Leah Maroney

    When preparing your grill packets, it's best to have everything together and ready to assemble. For this packet, we have a nice 6-ounce piece of halibut cut into a square. Season the fish, top with onions and peppers, and drizzle with a flavorful butter sauce. So here we have all our ingredients and several sheets of aluminum foil. The foil pieces should be large enough to fold over and completely encase the halibut. Make sure to create an airtight packet to hold in the flavor.

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  • 02 of 10

    Seasoning the Fish

    Seasoned halibut on aluminum foil
    Leah Maroney

    Remember that a packet is enclosed and that the seasonings will be staying in with the fish and not draining as it would if you were just open grilling. So keep the seasonings on the light side, but definitely season the fish.

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  • 03 of 10

    Adding Vegetables

    Onions layered under vegetables on top of halibut in aluminum foil
    Leah Maroney

    The great thing about grilling packets is that you can add your favorite ingredients, like onions and green bell peppers. Like kebabs you want to include vegetables that will cook up in about the same time as the meat you are using. 

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  • 04 of 10

    Adding Moisture

    Butter in a spoon, being prepared to be added to the halibut and vegetables.
    Leah Maroney

    Despite the fact that the packets are sealed and that all the moisture from the fish is being held inside, it still needs extra moisture. It is this moisture that is going to steam the food all the way through. This steam evenly distributes the heat and makes your packet an efficient cooking machine. Try a simple mixture like lemon juice, melted butter, garlic, oregano and a little white wine.

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  • 05 of 10

    Folding the Packet

    Folding aluminum foil.
    Leah Maroney

    Bring up the opposite sides of the sheet of aluminum foil to meet in the center. Press them together at the top and roll (or fold) down until you reach the food. You want the packet to be tight, but make sure not to overdo it.

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  • 06 of 10

    Folding the Packet

    A finished halibut steaming packet.
    Leah Maroney

    Now flip the packet over and fold the ends up and over the packet until you have a nice, neat little square that is watertight (or nearly so).

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  • 07 of 10

    Grilling the Packet

    Halibut packets on the grill.
    Leah Maroney

    Grilling packets is easy, but not foolproof. You can burn what's inside if you are not careful. Typically the foil will scorch when the food inside burns. To grill the packets turn up the heat to medium-high and place them on the grill. You will need to cook the packets about 5 to 7 minutes per side.

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  • 08 of 10

    Turning the Packet

    Removing the packets from the grill.
    Leah Maroney

    You should take care when handling the hot packets. Part of the secret to getting them perfect is not to puncture the packet. A gentle (not pointy) pair of tongs is perfect for turning, moving, and removing the packets on your grill. Once the packets are done (about 5 to 7 minutes per side for fish packets), remove them from the grill. Because the packets are sealed, the heat will stay inside so you don't need to worry about this cooling off too quickly. In fact, they will continue to cook off the grill so don't let them sit for too long.

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  • 09 of 10

    Opening the Packets

    Cooked halibut inside the opened aluminum packets.
    Leah Maroney

    Water in liquid form will raise no more than the temperature of boiling. Steam can be hundreds of degrees more. When opening your grilling packets it is important that you are very careful to let the steam escape before you start digging in. Do serve grill packets to your liking, but release the steam before presenting them to your family or guests.

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  • 10 of 10

    Plating

    Finished halibut on a plate.
    Leah Maroney

     Plate your beautiful fish and vegetables and serve!