I love Greek flavors and they pair so beautifully with this delicately sweet and hearty white fish. Clean up is a breeze with the foil packets! This easy foil packet grilled Mediterranean Halibut is a simple and nutritious recipe to throw together on busy days. Enjoy~
How amazing are simple meals on the grill?! Foil packets make life easy. It's fast, fun and downright delicious having all those incredible flavors mingling in a steamed packet.
Grill packets aren't just perfect for one-dish meals on the grill, but I love them for side dishes too. Grilled Parmesan Asparagus is easy and amazing. Grilled corn on the cob in foil packets is also simple and delicious. You can whip up so many different meals on the grill with aluminum foil.
How To Make Easy Foil Packed Grilled Mediterranean Halibut
*adapted from Allrecipes
Here's The Ingredients You'll Need:
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 oilves
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
Directions:
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 of halibut dividing evenly among the 4 fillets.
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.
No dishes to wash is a huge bonus, just throw away the foil!
Easy Foil Packet Grilled 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 of halibut dividing evenly among the 4 fillets.
- 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.
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!!!