I don’t know why Travis and I don’t eat more fish. We both really like it, with the exception of salmon (sorry Waba!!), and it’s really good for us. I guess I’m always afraid of cooking it wrong. Overcooked fish is a travesty because a) it tastes terrible and b) good-quality fish isn’t cheap.
I love halibut but I know it can get pricey, so before going to the market I called around. First I called the local butcher shop: $22.99/lb. Next I called the local fish market: $29.99/lb (what?!?). Lastly, I called Whole Foods and Spouts: $14.99/lb. each. Keep in mind this is all Wild Alaskan Halibut. Since Sprouts was on my way home, I stopped and picked up 3/4 lb. of fresh, firm halibut.
My favorite way to cook fish is “en papillote” or “en cartoccio” or for us English-speaking folks “in paper,” but since I wanted to avoid heating the house another degree, I cooked mine in foil on the grill. It turned out PERFECT. Flakey, moist, wonderfully seasoned, and as Travis put it “the best halibut I’ve ever had.” Isn’t he a sweetheart?
Grilled Halibut in Foil Packets
- 2 halibut filets, 6 oz. each
- 1/2 zucchini, julienned
- 3 mini bell peppers, julienned (or 1 large bell pepper)
- black pepper
- garlic powder
- chili powder
- 4 orange slices, sliced thin
- 2 green onions, white part only, sliced lengthwise
- Rinse fish with cool water and pat dry. Preheat grill to medium heat.
- Lay two 15″ long sheets of foil on the counter, spray with cooking spray.
- In the middle of each sheet, place the zucchini and bell peppers, season with salt and pepper. Lay the fish on top of the veggies. Season with pepper, paprika, garlic powder, and chili powder, covering the fish liberally with each. Lay two orange slices on top of each fillet and top with green onion.
- Bring the edges of the foil up and fold them over a few times, making sure you have a tight seal. Fold the ends in the same way, making sure the packet has no openings so that steam and flavor does not escape.
- Place on the grill for 7 minutes, or until fish flakes easily with a fork. My fillets were thinner. Thicker fillets will take more time. Serves 2
After this, fold the foil up to make a packet. If you’re a first-timer, Click Here for helpful step by step instructions.
I was really hungry and forgot to take pictures of the final product, but just trust me that it looked beautiful and tasted great!!
To make up for it, I’ll share a super healthy cookie bite recipe with you!
Vegan and No-Sugar-Added 2-Bite Banana Cookies
-adapted from my Vegan Banana Walnut Cookies
- 1 cup whole rolled oats
- 1 cup whole wheat flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 cup walnuts, chopped
- 1 tsp. vanilla extract
- 2 large bananas, mashed
- 1/4 cup unsweetened almond milk
- 1 tsp. chia seeds
- Preheat the oven to 350F.
- Whisk flour, oats, baking soda, baking powder, salt, and cinnamon.
- In a small bowl, stir together mashed banana, almond milk, and chia seeds and let sit for 2 minutes.
- Mix flour mixture with banana mixture and stir in walnuts.
- Using a small cookie scoop, scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet. Top each cookie bite with a chocolate chip. Bake 7 minutes until just set. Remove to wire rack to cool! Makes about 27 bites