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Alex Lau

Turn this halibut recipe into a dinner bowl by serving the fish and veggies over any warm grains, like rice or barley. Check out step-by-step photos here.

Ingredients

4 Servings

1

1-pound skinless, boneless halibut fillet, cut crosswise into 4 equal pieces

Kosher salt, freshly ground pepper

12

ounces baby bok choy, quartered (halved if very small)

½

medium onion, thinly sliced

1

garlic clove, finely chopped

¼

cup (½ stick) unsalted butter, room temperature

1

tablespoon ancho chile powder

teaspoons Dijon mustard

1

teaspoon white wine vinegar
Special Equipment

Four 12" sheets of foil

Preparation

Step 1

Real Talk: Halibut is a firm-fleshed, flaky white fish. If you can’t find it, use something similar, like cod, hake, or salmon (not white, but texturally similar). If you use a thinner fish (like flounder), you’ll have to reduce the cook time; check it after 6–7 minutes.

Step 2

Pat halibut dry with paper towels; season with salt and pepper. Chill, uncovered, 30 minutes.

Step 3

Meanwhile, preheat oven to 450°. Cook bok choy in a large pot of boiling salted water until bright green but still very firm, about 1 minute. Transfer to a paper towel-lined rimmed baking sheet to drain. Cook onion in same pot of boiling salted water until heated through, about 30 seconds; transfer to same sheet.

Step 4

Mix garlic, butter, chile powder, mustard, vinegar, and ½ tsp. salt in a small bowl until combined.

Step 5

Lay out four 12" sheets of foil. Divide bok choy among sheets; top each with a piece of halibut and a schmear of ancho butter. Top with onions. Fold edges up and over to create packets; pinch seams closed. Transfer packets to a rimmed baking sheet and bake until fish has cooked through (remove 1 packet, carefully unwrap, then press fish with your finger; it should easily flake apart), 8–10 minutes. Remove from oven and let sit unopened 2 minutes to steam.

Step 6

Divide fish and vegetables among plates, then pour juices over.

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Tell us what you think
  • We did a whole fillet in a pan as opposed to the foil packets and it worked great. Subbed green beans for bok choy since that’s what we had. WE LOVED THIS!!! Easy and impressive. Would be great with other fish or seafood. It’s going in the rotation. Thank you!

    • Cassie T

    • Cincinnati, OH

    • 6/7/2021

  • Delicious! So easy to prep and quick to cook. So much flavor. 10/10 will make this again.

    • Kate

    • Brooklyn, NY

    • 4/7/2021