Halibut Packets

Thanks to Greensbury Market for the halibut that inspired this recipe.

Check out our blog on Cooking Seafood on the EGG.

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  • 4 - 6-8 ounce wild Alaskan halibut filets
  • 3-4 pieces of baby broccoli
  • 3-4 small tender carrots
  • 1 tsp capers
  • ⅓ cup extra virgin olive oil
  • Sea salt
  • Coarse ground black pepper
  • 1 lemon sliced thin + 1 lemon sliced in quarters
  • 1 orange sliced thin
  • 1 grapefruit sliced thin
  • Fresh thyme and parsley, chopped
  • 4 12-inch squares of parchment paper


Set the EGG for indirect cooking with the convEGGtor at 375°F/171°C.

Blanch baby broccoli and carrots in boiling water for about 2-3 minutes. Drain and let cool. Cut carrots in half lengthwise. Set aside.

Brush the parchment paper with olive oil. In the middle of the parchment paper, place a few slices of grapefruit and orange and top with one filet of halibut and a fresh lemon slice. Sprinkle with salt, pepper, fresh herbs, and capers. Add a couple of sprigs of baby broccoli and carrots. Drizzle with olive oil and a squeeze of fresh lemon.

Fold over the top piece of parchment and fold the open edges inwards to form a pouch. Secure with a toothpick.

Carefully place each pouch and on the grid and bake for about 12-15 minutes. Once the internal temperature of the halibut reaches 145°F/62°C Squeeze more fresh lemon to taste and serve.

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