Imagine a seafood dish so incredibly tender, juicy, and bursting with flavor that it transforms your ordinary dinner into a gourmet experience! This Grilled Halibut in Parchment Paper is not just a recipe – it's a culinary magic trick that seals in every drop of moisture and infuses your fish with incredible zesty goodness. Whether you're a seasoned chef or a kitchen novice, this foolproof method will have you serving up restaurant-quality seafood that will make your taste buds dance and your dinner guests incredibly impressed!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Seafood
Serves: 2 servings
Ingredients
- 2 halibut fillets
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Parchment paper for wrapping
Instructions
- Preheat your grill to medium-high heat, around 400°F (200°C). This will ensure that the halibut cooks evenly and gets those beautiful grill marks.
- Prepare the halibut fillets by patting them dry with a paper towel. This helps the seasoning stick better and prevents steaming on the grill.
- In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Whisk together until well blended. This will be your marinade and flavoring for the fish and vegetables.
- Place the halibut fillets on a large piece of parchment paper. Drizzle half of the olive oil mixture over the fillets, ensuring they are well coated.
- Arrange the sliced zucchini and bell pepper around the halibut on the parchment paper. Drizzle the remaining olive oil mixture over the vegetables, and sprinkle with additional salt and pepper to taste.
- Fold the parchment paper over the halibut and vegetables, creating a sealed packet. Start by folding the edges together tightly, ensuring that no steam escapes during cooking. You can fold the ends over several times for a secure seal.
- Carefully place the parchment packet on the preheated grill. Close the lid and cook for about 15 minutes. The packet will puff up as the steam builds inside, cooking the fish and vegetables perfectly.
- After 15 minutes, carefully remove the packet from the grill using tongs. Be cautious of the hot steam when opening the packet. Check the internal temperature of the halibut; it should reach 145°F (63°C) to be fully cooked.
- Once cooked, carefully open the parchment paper and serve the halibut and vegetables directly from the packet or transfer them to plates. Enjoy your delicious grilled halibut with fresh veggies!
Tips
- Always pat your halibut fillets dry before seasoning to ensure a perfect sear and better flavor absorption.
- Use fresh, high-quality halibut for the best taste and texture.
- Make sure your grill is preheated to the right temperature (400°F) to guarantee even cooking.
- Don't overcook the fish – halibut is lean and can dry out quickly. The 15-minute cooking time is crucial.
- When creating your parchment packet, create tight, secure folds to trap steam and prevent leakage.
- Use an instant-read thermometer to check that the fish reaches the safe internal temperature of 145°F.
- For extra flavor, consider adding fresh herbs like dill or thyme to your olive oil marinade.
- Let the fish rest for a couple of minutes after cooking to allow the juices to redistribute.
Nutrition Facts
Calories: 266kcal
Carbohydrates: 6g
Protein: g
Fat: 16g
Saturated Fat: g
Cholesterol: 60mg
