Name: Pacific Halibut and Zucchini Grill Packets with Spinach-Basil Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (6 oz.) portions Pacific Halibut; 1 cup tightly packed basil leaves; 1 cup tightly packed baby spinach leaves; ¼ cup chopped walnuts; 2 cloves garlic, peeled and roughly chopped; Salt and freshly ground black pepper; ½ lemon, juiced; ¼ cup extra-virgin olive oil, plus more for drizzling; 2 medium zucchini, sliced into ⅛-inch rounds; 2 tablespoons olive oil, divided; ½ lemon cut into 4 slices; Salt and pepper

A Foil Packet Recipe for Easy Summer Eats

This foil packet recipe for the grill is the epitome of summer, when zucchini and garden basil are in great abundance. Mild Pacific halibut steams perfectly in a foil pouch atop sliced zucchini, needing only about 10 minutes to cook on a grill. And when you’re done? Cleanup is easy, thanks to individual foil packets.

To serve this foil packet meal, you’ll top the fish and vegetables with a basil pesto. Pesto adds flavor and moisture to the finished meal, and also packs a secret boost of nutrition — it’s made with baby spinach! While its taste goes undetected in the pesto, the baby spinach provides vitamin K, C and A. If you’re running short on time, you can substitute store-bought pesto, though you’ll miss out on the nutritional benefits of a homemade spinach-basil pesto.

You could serve this with bread and a big salad, but it would also be so good with a mustardy vinaigrette potato salad like this French Potato Salad with Flaked Salmon.

About Jenna Amos, RDN:

Jenna Amos is a Registered Dietitian Nutritionist and nutrition communications expert. She has nearly 10 years of experience contributing to and leading well-being strategies for brands across the food industry, from start ups to category leaders. Jenna has an “all foods fit” approach to nutrition, with a focus on local and sustainable foods. She is passionate about the future of our food system, nutrition policy and sustainable agriculture.

Jenna received her degree in dietetics from Boston University and completed her Dietetic Internship at VCU Health in Richmond, VA. In her free time, she enjoys urban gardening, developing recipes and hiking her way through the National Parks.

Print Recipe

Pacific Halibut and Zucchini Grill Packets with Spinach-Basil Pesto

By Wild Alaskan Company

To streamline this recipe, you can substitute store-bought basil pesto in place of homemade spinach-basil pesto.

Prep time

15 minutes

Cook Time

15 minutes

Total time

30 minutes

Yield

4 servings

Ingredients

4 (6 oz.) portions Pacific Halibut
1 cup tightly packed basil leaves
1 cup tightly packed baby spinach leaves
¼ cup chopped walnuts
2 cloves garlic, peeled and roughly chopped
Salt and freshly ground black pepper
½ lemon, juiced
¼ cup extra-virgin olive oil, plus more for drizzling
2 medium zucchini, sliced into ⅛-inch rounds
2 tablespoons olive oil, divided
½ lemon cut into 4 slices
Salt and pepper

Instructions

1. Make the pesto. Add basil, spinach, walnuts, garlic, ½ teaspoon salt and lemon juice to blender or food processor. With blender or food processor on low, gradually drizzle in ¼ cup olive oil and blend until pesto is smooth and comes together, about a minute. Set aside. Pesto can be made up to 3 days in advance and stored in the fridge until ready to use.

2. Preheat grill to medium.

3. Meanwhile, for each halibut portion, tear a piece of foil about three times the length of the fillet. Lightly coat center of each piece of foil with olive oil, then arrange zucchini on top of oil, dividing zucchini slices evenly between each piece of foil. Season with salt and pepper.

4. Top each zucchini layer with halibut. Drizzle fish with olive oil to coat, then season with salt and pepper. Top with a lemon slice. Crimp edges of foil to form a tightly sealed packet, leaving a little room in each packet for steam to circulate.

5. Place foil packets on grill, crimped seam side up. Cook until thickest part of the fillets register at 130F on an instant-read thermometer for medium-done fish, about 8 to 10 minutes depending on the thickness of the fillet. Add a minute or two as needed until fish has reached desired doneness.

6. Remove packets from grill and carefully open to allow steam to escape. Serve topped with a spoonful of basil pesto and enjoy!

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Pacific Halibut and Zucchini Grill Packets with Spinach-Basil Pesto

A Foil Packet Recipe for Easy Summer Eats

Pacific Halibut and Zucchini Grill Packets with Spinach-Basil Pesto

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