Grilling in foil packets serves several purposes — there’s no risk of the delicate fish sticking to the grill; the compound butter mixes with the fish and vegetable juices to make a delicious sauce; and everything is finished cooking at the same time. Using parchment as a liner in the packets keeps the fish from sticking to the foil or reacting to acidic ingredients, but is totally optional. The packets can be baked if grilling isn't in the cards.
Ingredients
2 tablespoons snipped chives
1 tablespoon tarragon or parsley leaves
1 large garlic clove, chopped
5 tablespoons unsalted butter, softened
Salt and freshly ground white or black pepper
2 ears corn, kernels cut from the cobs (about 1½ cups)
4 large shiitake mushrooms, stemmed, caps thinly sliced
1 jalapeño, seeded and sliced
4 (5- to 7-ounce) halibut fillets Available in Our Premium Subscription Box
Crusty bread for serving
Directions
Make the Herb Butter
On a cutting board, chop the chives, tarragon, and garlic together. Transfer to a bowl, add the butter and a pinch of salt and pepper and stir until combined. Transfer the butter to a piece of plastic and form into a log. Freeze briefly until slightly firm. Cut into 8 pieces.
Prep the Foil Packets
Arrange four 12-inch sheets of heavy-duty foil on a work surface. Top with four 12-inch sheets of parchment paper. In a bowl, toss the corn, shiitakes, and jalapeño and season with salt and pepper. Divide the mixture evenly between the sheets and form it into a mound in the center. Top each with a piece of the herb butter. Top with halibut and another piece of butter and season with salt and pepper. Fold up the packet on all sides and seal the seams.
Grill and Serve
Prepare a grill for direct cooking over high heat (about 450°F). Place the packets on the grill, close the lid and cook until the fish is cooked through and the vegetables are tender, 12 to 14 minutes. Alternatively, arrange the packets on a large, sturdy baking sheet and bake in a 450°F oven until the vegetables are tender and the fish is just cooked through, 12 to 14 minutes. Let the packets rest for 2 minutes before opening. Carefully open the packets and serve the fish and vegetables with crusty bread.
Pro Tips
Wine Pairings
Look for a light bright white with grassy undertones to match the freshness of the herbs. Sauvignon blanc, albariño, or vinho verde are all excellent options.
Make it Ahead
Double the butter ingredients to save for later. The butter can be wrapped in plastic and frozen for up to 1 month. The assembled foil packets can be refrigerated for up 24 hours before cooking.
Change it Around
Play with the vegetables in the packets. Thinly sliced zucchini and bell peppers are equally summery and lend a different flavor profile.
Vegan-Pescatarian Option
Swap out the butter with fruity olive oil and drizzle it over the fish before grilling.
