I first made this Asian grilled halibut in foil packets back in 2009 and I thought it was time to re-visit this popular recipe.
One summer I got to spend some time in Anchorage, Alaska. Talk about amazing beauty! It was lush and green, the sun barely set, plants were huge (because the sun barely set) and there seemed to be as much salmon and halibut as you could possibly eat. In fact, halibut is so plentiful in the summer that they make fish and chips with it. Talk about fantastic fish and chips.
So when I started seeing fresh Alaskan halibut at my grocery store, I had to re-make this grilled halibut in foil packets. One of the reasons why I like this recipe so much, aside from the great flavors, is that I can have dinner on the table in 30 minutes (have your seafood guy cut the halibut fillets into individual portions) and very little to clean up. (Those foil packets just get opened, the fish and veg put on a plate and the foil gets tossed.)
When halibut is in season I love to make grilled halibut, but sometimes it gets to be a bit much checking on it so that it doesn’t dry out. (Halibut is a lean fish and not very oily, so it can dry out pretty easily.) Putting it in foil packets helps save you from that. The packets hold in the steam from the sauce you put in there and keeps everything from drying out. It also helps to get the flavors from that sauce into the fish.
I particularly like the Asian flavor of the sauce in this recipe. It blends well with the fish and you can use the leftover sauce to dress your vegetable, rice or grain side dish.
Halibut makes a great dinner. The fillets are nice and dense so it’s something that will definitely fill you up while also keeping you nice and healthy.
Pick up some halibut fillets and make this easy grilled halibut recipe. You can have dinner on the table in 30 minutes and hardly any mess to clean up.
- 1½ pounds halibut filet (cut into 2 fillets)
- 1 cup sake
- 3 tablespoons soy sauce (I recommend using the regular salt soy sauce)
- 2 teaspoons sugar
- 1 piece of lemongrass (from the bottom white and light green part only)
- 1 tablespoon grated fresh ginger
- 1 finely chopped garlic clove
- ½ cup sliced green onions (plus a bit more for sprinkling on top after cooking)
- ½ cup diced carrots
- 2 Pieces 24″x12″ Foil (folded in half to 12" x 12")
- Preheat grill to high
- In bowl mix together the sake, soy sauce, ginger, sugar and garlic.
- Slice the lemongrass stalk in half. Once the lemongrass is cut into the pieces, bruise it with the back of your knife. (The lemongrass stalk is pretty woody, so you need to bruise it a bit to release the lemony fragrance and taste. Don’t do the bashing directly on your counter…do it on the cutting board.) Add the lemongrass stalks into the bowl with the other ingredients.
- Lay 1 fish filet in the center of each piece of foil and slightly turn up the edges on the foil (to keep the liquid from spilling out as you pour it onto the fish). Spoon one quarter of the mixture over each fish filet. Lay half of the cut lemongrass stalks on top of each fish filet. Sprinkle each fish filet with half of the green onions and half of the carrots.
- Fold up two sides of the foil, over the fish, and fold over one another. Then pull up the other two sides of foil to form a loose package out of the fish. Make sure there are no opening and that the folded up edges are slightly elevated.
- Lay both directly onto the grill grates
- Cook on the grill for 15-20 minutes depending on the thickness of the fillets.
- Remove the lemongrass before serving. Serve with steamed rice and veggies. Pour the remaining sake sauce over steamed rice and veggies.
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