Miso Ginger Halibut Grill Packets

• 4 (6-ounce) halibut fillets
• 1/4 cup white miso paste
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• 1 tablespoon honey
• 1/4 cup thinly sliced scallions
• 1 tablespoon toasted sesame seeds
• 4 (12-inch) squares parchment paper

Steps

1. 1 Preheat grill to medium-high heat.
2. 2 In a bowl, whisk together miso paste, soy sauce, rice vinegar, ginger, garlic, sesame oil, red pepper flakes, and honey.
3. 3 Place a fillet in the center of each parchment square. Spoon miso mixture evenly over fillets.
4. 4 Top each fillet with scallions and sesame seeds.
5. 5 Fold parchment paper into a loose packet, sealing edges tightly to keep steam inside.
6. 6 Grill packets for 12 minutes, flipping halfway through.
7. 7 Transfer packets to plates and open carefully to avoid steam burns.
8. 8 Serve immediately with the flavorful juices spooned over the top.

Equipment

• Grill
• Parchment paper

Variations

• Substitute cod or salmon if halibut is unavailable.
• Add sliced shiitake mushrooms or bell peppers for extra veggies.

Substitutions

• Use brown miso paste for a richer flavor.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Steamed jasmine rice
• Asian cucumber salad
• Sauvignon Blanc

Nutrition

Tips

• Make sure your parchment paper is large enough to fold into packets without tearing.
• If you don't have parchment paper, aluminum foil works as a substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

Freezing: These grill packets do not freeze well due to the delicate texture of the halibut.

Serving Suggestions

• Serve with a side of steamed jasmine rice and a simple cucumber salad.
• Pair with a chilled glass of Sauvignon Blanc.

FAQ