There’s something particularly appealing about tossing aluminum-foil pouches on the grill: The simplicity. Memories from camping. No messy pan or counter cleanup! Possibilities exist beyond chicken and potatoes, like halibut. Fresh Alaskan halibut is in peak season late spring through early fall. When cooked properly, halibut is moist and “creamy,” yet light. Halibut is a good source of potassium and contributes roughly an entire day’s requirement (300 to 500 milligrams) of the Omega-3s EPA and DHA, which are recommended by the World Health Organization due to their protective benefits against coronary heart disease and stroke.
Corn adds more staying power to this dish with a light balance of complex carbs to round it out. And let’s not forget that corn counts as a vegetable, too. The juices from the corn, halibut and tomatoes simmer into a flavorful broth that you’ll find yourself sipping with a spoon. Next time you’re thinking about cooking fish for dinner, elevate your senses with these juicy halibut pouches.
5-Ingredient Grilled Halibut Pouches with Corn and Tomatoes
1 pound halibut fillets*, deboned, cut into 4 portions, blotted dry
2 teaspoons minced garlic
1 pint cherry tomatoes, halved (about 1 1/2 cups)
1 medium corn on the cob, shucked (1 1/4 cups)**
2 tablespoons basil, stacked and thinly sliced, or use whole tiny leaves
Preheat the grill to medium heat, about 350 to 400 degrees F. Tear off four 15-by-12-inch sheets of aluminum foil. Arrange sheets vertically and place a piece of halibut just below the center on each sheet. Rub with garlic and sprinkle with 1/4 teaspoon salt.
Sprinkle the corn and tomatoes around the halibut, distributing equally among the four pouches. Sprinkle the halibut and the vegetables with pepper.
Fold the foil over and seal upward on all sides to keep the juices in, leaving a small vent for steam to escape. Place the pouches on the grill, cover and cook until you hear sizzling, about 10 minutes. Remove one and carefully open (the steam will be hot!) to assure that the halibut is cooked through. It should be somewhat firm in the middle, and the color should be creamy opaque white. Allow the fish to rest for a couple of minutes before cutting into it.
Sprinkle with basil and drizzle with 2 teaspoons olive oil for added richness (optional).
Notes: *If the skin is still intact, it is easiest to leave it on during cooking. The skin’s good fats lend richness to the dish as well.**After cutting the kernels off the cob, use a spoon to scrape out the “milk,” for added flavor in the pouches.
Per serving: Calories 170; Fat 5 g (Saturated 1 g); Cholesterol 33 mg; Sodium 215 mg; Carbohydrate 8 g; Fiber 1 g; Protein 23 g; Vitamin A 70% DV; Calcium 6% DV; Vitamin C 38% DV; Iron 9% DV
Michelle Dudash is a registered dietitian nutritionist, Cordon Bleu-certified chef consultant and the author of Clean Eating for Busy Families: Get Meals on the Table in Minutes with Simple and Satisfying Whole-Foods Recipes You and Your Kids Will Love.