Ingredients

• 2 , 12x18 inch
• cooking spray
• 4 slices red onion
• 1 small zucchini
• 10 cherrys tomatoes
• 0.5 cups corn kernels
• 4 thins slices garlic or to taste
• sea salt and freshly ground black pepper to taste
• 2 , 7 ounce
• 2 tablespoons mayonnaise
• 1 teaspoon Italian herb seasoning blend
• 2 tablespoons white wine
• 4 thins s lemon
• 4 sprigs fresh thyme

Instructions

1. 1 Preheat an outdoor grill to 400 degrees F (200 degrees C).
2. 2 Spray each foil sheet with olive oil cooking spray. Layer 2 onion slices, 1/2 of the zucchini, 1/2 of the cherry tomatoes, and 1/2 of the corn in the center of each of the foil squares. Scatter 1/2 the garlic over each pack, and season lightly with sea salt and freshly ground black pepper.
3. 3 Pat halibut filets dry with paper towels, and add a filet to each packet. Brush each filet with a thin layer of mayonnaise, season lightly with sea salt and pepper, and sprinkle with Italian seasoning.
4. 4 Drizzle 1 tablespoon dry white wine over each packet. Place two slices of lemon on top of each filet, and scatter thyme sprigs over the contents of each packet.
5. 5 Bring edges of foil together, fold edges over twice, and press tightly along the folds to seal. Leave a bit of space inside the packet, to allow for steam.
6. 6 Place packets directly on the preheated grill grates, close the lid, and grill about 10 minutes per inch of the filet thickness. Remove packs from the grill and allow to rest about 5 minutes. An instant read thermometer inserted into the thickest part of fish should read 145 degrees F (63 degrees C).
7. 7 When ready to serve, place packs on serving plates, and open carefully, because of the steam.

Nutrition per serving