Keep fish moist—and cleanup to a minimum—by grilling ingredients in individual foil packets.
SAVE ON THIS RECIPE!
If halibut is not available, use cod or red snapper.
To test fish for doneness, place a fork in the thickest part and gently twist. The fish will flake easily when done.
You can make your own foil packet by placing food on half of an 18x12-inch piece of heavy-duty aluminum foil. Fold other half of foil so edges meet. Seal edges, making a tight 1/2-inch fold; fold again. Allow space on sides for heat circulation and expansion.
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