Grilled halibut vera cruz foil packs are a delightful and flavorful dish that is perfect for a summer cookout or a weeknight meal. This recipe combines the delicate flavor of halibut with a zesty and colorful array of vegetables, creating a vibrant and satisfying meal that is sure to please everyone at your table. With just a few simple steps, you can create a delicious and healthy dish that is sure to impress your family and friends.
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HALIBUT AND VEGGIE FOIL PACKET RECIPE
Grill or bake this foil packet filled with mild-tasting halibut and veggies that even kids will enjoy.
Provided by Cheryl Najafi
Categories dinner
Time 39m
Number Of Ingredients 10
Steps:
- 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. Enjoy!
Nutrition Facts : Calories 176 kcal, Carbohydrate 8 g, Protein 23 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 33 mg, Sodium 163 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
HALIBUT VERACRUZ
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
- To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.
GRILLED HALIBUT
This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.
Provided by braniffb13
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
- Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 1.5 g, Cholesterol 153.9 mg, Fat 37.7 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 21.9 g, Sodium 485.8 mg, Sugar 0.7 g
GRILLED HALIBUT VERA CRUZ FOIL PACKS
Top tender halibut steaks with sweet-spicy corn salsa for a Southwestern supper that goes from start to finish in less than half an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
- Brush fish lightly with oil. Sprinkle with salt and cumin. Place fish on sprayed side of foil sheets. Mix salsa, corn and tomato; spoon onto fish. Fold foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets 4 to 5 inches from medium heat 10 to 15 minutes or until fish flakes easily with fork. Place packets on plates; unfold foil. Sprinkle with avocado.
Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 90 mg, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg
GRILLED HALIBUT SIMPLY DELICIOUS
This is a Greek version of grilled halibut. Yes I know halibut is not Greek but it's the flavors and simplicity of cooking that is Greek. Flavored with olive oil, lemon, garlic and Greek oregano. You can use halibut steak which can handle the grill better.
Provided by Rita1652
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine olive oil, garlic, lemon juice, parsley, oregano, salt and pepper in a zip lock bag. Mix the marinade and add halibut and refrigerate for 1 hour. Preheat grill.
- Remove halibut from bag and place on hot very WELL OILED grill.
- Grill for 4 to 5 minutes per side.
- Place fish and don`t move for 4 minutes or it will fall apart.
- Fish is done when it flakes easily with a fork and is opaque all the way through.
Nutrition Facts : Calories 317.9, Fat 16.3, SaturatedFat 2.5, Cholesterol 102.2, Sodium 141.7, Carbohydrate 2.4, Fiber 0.7, Sugar 0.3, Protein 38.7
GRILLED LEMON PEPPER HALIBUT AND SQUASH FOIL PACKS
Grilling foil bundles is the secret to creating moist and flavorful fish and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt.
- Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.
Nutrition Facts : Calories 190, Carbohydrate 6 g, Cholesterol 60 mg, Fiber 2 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 3 g, TransFat 0 g
GRILLED HALIBUT WITH PEPPERS AND ARTICHOKES
You make paella inspired dish in foil packets so clean up is easy. I found this in Cuisine at Home magazine. I had to try it right away and can't wait to have company over to try it too. You could use striped bass, cod or Mahi Mahi.
Provided by Samantha in Ut
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium heat.
- Combine bell pepper, tomatoes, onion, artichoke hearts, garlic, paprika and salt in a bowl. Add wine and stir to incorporate.
- Cut four pieces of heavy-duty foil about twice the size around food to be wrapped. Fold each sheet in half to form a double layer.
- Divide veggies into four portions. Place one portion in center of each piece of foil.
- Place one fish fillet on vegetables in each packet. Top with lemon slices. Bring opposite sides of foil together fold edges over to make a 1 in crease at top of each packet. Continue folding until foil presses flat against food and top if packet is well sealed. Flatten ends of packet, fold or roll them together toward center to seal.
- Grill packets covered over direct heat for 10 minutes. Removed from heat and unfold.
Nutrition Facts : Calories 549.4, Fat 10, SaturatedFat 1.4, Cholesterol 130.4, Sodium 367.5, Carbohydrate 20.4, Fiber 6, Sugar 4.2, Protein 88.7
HALIBUT IN FOIL PACKETS WITH NORTH AFRICAN FLAVORS
Provided by Alice Hart
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Build a campfire and let it burn down until the embers glow; you don't want flames to cook the fish. Otherwise, heat an oven to 400 degrees.
- Quarter the preserved lemons. Slice away and discard the flesh and pith. Cut the remaining zest into strips and combine with the olives, sliced garlic, and cumin and coriander seeds.
- Place each halibut steak in the center of a large double layer of aluminum foil. Fold up the edges slightly, then lightly season the fish with salt and pepper. Top with 1/4 of the olive mixture and 1 tablespoon olive oil. Bring the edges of the foil together and pinch them firmly to create an airtight seal. The packets can be made a few hours ahead and refrigerated.
- Place the packets in the medium-hot embers of the fire, or if the fire is too fierce, on a rack above it. Leave to cook for 10 minutes or so, depending on the heat of the fire. The fish should feel just firm if prodded through the foil with a wooden spoon handle. Otherwise, cook in the oven for 15 minutes. Unwrap the packets carefully and scatter with chopped coriander, if you like.
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 3 grams, Sodium 1103 milligrams, Sugar 1 gram
Tips:
- Choose fresh, firm halibut fillets. Look for fillets that are opaque and have a mild, slightly sweet smell. Avoid fillets that are discolored or have a strong fishy odor.
- Use a variety of vegetables in your foil packs. This will add flavor and nutrition to the dish. Some good choices include bell peppers, onions, zucchini, tomatoes, and corn.
- Season the vegetables and fish with a variety of herbs and spices. This will help to enhance the flavor of the dish. Some good choices include paprika, cumin, chili powder, oregano, and thyme.
- Be careful not to overcook the fish. Halibut is a delicate fish and can easily become dry if it is overcooked. Cook the fish until it is just opaque in the center.
- Serve the foil packs immediately. This will help to keep the fish and vegetables warm and juicy.
Conclusion:
Grilled Halibut Vera Cruz Foil Packs are a delicious and easy way to cook halibut. The combination of fresh halibut, vegetables, and spices creates a flavorful and satisfying dish. This recipe is perfect for a weeknight meal or a special occasion. So next time you're looking for a quick and easy seafood recipe, give Grilled Halibut Vera Cruz Foil Packs a try. You won't be disappointed!
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