Grilling halibut in foil packets is the best way to prepare this delicate, sweet fish. These Mediterranean Halibut foil packets showcase beautiful halibut fillets with simple Greek seasonings, a medley of marinated antipasto vegetables, and extra virgin olive oil. Makes 4 foil packets. Sheet pan instructions included.
Why wait until the weekend to fire up the grill when you can make Mediterranean halibut in foil packets in 30 minutes or less? Grilling halibut in foil needs very little prep work and nearly zero clean-up, so preparing a fresh and flavorful Mediterranean meal from scratch is practical even on busy weeknights!
Greek seasoning adds Mediterranean flavor without overpowering the sweet halibut fillets, and a medley of marinated artichoke hearts, olives, capers, and sweet onion packs in distinct Mediterranean antipasto flavor in this halibut recipe.
Serve the halibut and veggies straight from the foil for a fast, fun, and downright delicious dinner!
Wrap asparagus and corn on the cob in foil and grill them alongside the halibut packets for a foil-wrapped feast! This recipe also goes beautifully with my favorite skillet green beans almondine.
Why You'll Love This Recipe
- Nutritious weeknight dinner.
- No dirty dishes!
- It is made with gluten-free, heart-healthy ingredients.
- Quick and easy camping dinner.
- Low carb, keto, & Whole30 (with compliant marinated vegetables).
- It can be made with any white fish.
Ingredients You'll Need
- Halibut fillets - Halibut is a thick, white fish with a sweet, delicate flavor. When cooked properly, the flesh is super moist and flaky. Cooking halibut in foil packets is the best way to achieve that!
- Greek seasoning - is a blend of Mediterranean herbs, oregano typically being the main spice (I like the Greek seasoning from Spice and Tea Exchange). If you don't have Greek seasoning, Italian seasoning works.
- Onion - Sweet Vidalia onion is best, but you can also use red onion or shallot.
- Marinated vegetables - Kalamata olives, capers, and artichoke hearts for a Mediterranean flavor.
- Lemon juice - Freshly squeezed! +a couple extra to serve with lemon wedges.
- Tomato - Halved grape tomatoes or a large tomato cut into large chunks. If you don't like tomatoes, feel free to omit them entirely.
- Sea salt & black pepper - To season the vegetables.
- Extra virgin olive oil - For moist, flavorful fish. A quality EVOO is best.
- Heavy-duty foil - But you probably already knew that!
How To Grill Halibut In Foil
Step 1: Preheat grill & prep foil packets. Preheat coals or gas grill. Meanwhile, cut the aluminum foil into four large pieces and spray with cooking spray.
Step 2: Prep halibut fillets. Pat the halibut fillets dry with a paper towel and season on all sides with Greek seasoning. Set aside.
Step 3: Combine vegetables. Mix the onion, olive, artichoke hearts, capers, lemon juice, tomato (if using), salt, and pepper together in a large mixing bowl.
Step 4: Fill foil packets. Place one halibut fillet in the center of each piece of foil. Spoon the vegetable medley over top, diving it evenly between the four fillets. Drizzle with olive oil. Fold each side of the foil over the fish and veggies leaving enough room inside the packet for heat to circulate. Fold the edges over tightly to seal.
Step 5: Cook foil packets on the grill. Place the foil packets directly on the grill grates over medium heat, and cook until the fish is soft and flakey and the veggies are hot and juicy (15 to 20 minutes).
Step 6: Open foil packets and serve. Cut a large "X" into the top of each packet with a sharp knife, fold back the foil, and enjoy!
How To Bake Halibut In Foil
Step 1: Preheat & prep foil packets. Heat oven to 350 degrees f and cut the aluminum foil into four large pieces. Spray with cooking spray.
Step 2: Prep halibut. Pat the fish fillets dry and season on all sides with Greek seasoning. Set aside.
Step 3: Combine vegetables. Mix the onion, olive, artichoke hearts, capers, lemon juice, tomato, salt, and pepper in a large bowl.
Step 4: Fill foil packets. Place one halibut fillet in the center of each piece of foil. Spoon the vegetable medley over top and drizzle with olive oil. Fold each side of the foil over, and then fold the edges over tightly to seal.
Step 5: Cook foil packets in the oven. Place the foil packets on a large baking sheet and bake until the fish is cooked (30 to 35 minutes).
Step 6: Serve. Cut a large "X" into the top of each packet with a sharp knife, fold back the foil, and enjoy!
Recipe Tips
- For best results don't wrap the foil too tight. It should be snug but loose enough that the heat has space to move around the ingredients.
- Do not grill the foil packets too long. Even just slightly overcooked halibut can taste dry.
- Serve your Mediterranean halibut with fresh chopped parsley and lemon wedges to brighten all flavors.
Variations
Spices & seasonings - Feel free to take the flavor of your fish packets in a different direction. Season the fish with blackened spices, Cajun or Creole seasoning, lemon pepper, etc. You can also add fresh lemon zest for a flavor punch.
Marinated veggies - Enhance the marinated vegetable medley with sun-dried tomatoes, marinated eggplant, hearts of palm, roasted red pepper, etc.
Fresh veggies - You can also fill Mediterranean fish packets with fresh veggies. Along with onion and cherry tomatoes, add veggies that cook similarly. Zucchini, yellow squash, bell peppers, and mushrooms are great options.
Storing & Freezing
Storing: Store cooled leftovers in an airtight glass container in the fridge for 2-3 days. Reheating halibut risks drying it out, so I recommend enjoying leftovers chilled or at room temperature over salad.
Freezing: I don't recommend freezing this one. The texture of the fish and vegetables will suffer.
Recipe FAQ
You can swap the halibut with any hearty, white fish like flounder, cod, or haddock. Tilapia also works, but the fillets are typically thinner and won't need as long of a cooking time on the grill.
It will depend on the thickness of your fillets, but it typically takes 15 to 20 minutes.
These foil packets are a healthy meal as is. Keep the sides simple and serve with couscous, rice pilaf, roasted potatoes, extra vegetables, a side salad, or cauliflower rice.
More Grilled Fish and Seafood Recipes
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The Best Easy Mediterranean Halibut
Ingredients
- 4 6oz Halibut fillets
- 1 tablespoon Greek seasoning I used one from Spice and Tea Exchange
- ½ sweet onion chopped
- 1 5oz jar pitted kalamata olives
- ¼ cup capers drained
- ½ cup artichoke heart halves in brine drained (about 2-3 per packet)
- ¼ cup extra virgin olive oil
- 1 ½ tablespoon freshly squeezed lemon juice
- sea salt and pepper to taste
- *optional: 1 large chopped tomato or cherry tomatoes
- heavy duty aluminum foil for packets
Instructions
- Preheat oven to 350 degrees (175 degrees C).
- Place fresh halibut fillets (patted dry) on a large sheet of aluminum foil and season with Greek seasoning.
- Combine onion, olives, artichokes, capers, lemon juice, (tomatoes if using) and salt and pepper in a bowl.
- Spoon mixture over halibut dividing evenly among the 4 fillets and drizzle with olive oil.
- Carefully seal all the edges of the foil to create a large packet.
- Place packets on a baking sheet and cook for 30-35 minutes until fish flakes easily with a fork.
Notes
- For best results don't wrap the foil too tight. It should be snug but loose enough that the heat has space to move around the ingredients.
- Do not grill the foil packets too long. Even just slightly overcooked halibut can taste dry.
- Serve your Mediterranean halibut with fresh chopped parsley and lemon wedges to brighten all flavors.
Nutrition
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anthony stemke
Although I'm not a fan of artichoke hearts, I love the mediterranean flair of this baked fish. Thanks and best regards.
Shelley Alexander
Hi Amee, This halibut looks fabulous and I love anything that features olives and lemons. Thanks for the recipe!
Ann Fulton
Love all the flavorful ingredients baked up in this yummy little packet! Such a great recipe, Amee!
Amee Livingston
thank you Anthony, Shelley and Ann! I am so glad that you stopped by and enjoyed this recipe!
Six Sisters
Love it with artichoke hearts!! YUM! Thanks for linking up to "Strut Your Stuff Saturday!" Hopefully we'll see you tomorrow at 8pm MDT for this week's party! 🙂 -The Sisters
Carrie's Experimental Kitchen
Good morning Amee! I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/10/seafood-frenzy-friday-week-37.html
Amee Livingston
Thank you so much for the feature Carrie!!!
Leslie S Kaufman
This looks great. How does one use the olive oil called for in this reciipe?
Amee Livingston
Hi Leslie! The olive oil is drizzled over the fish before you seal the packets. Please let me know if you try it!