Aluminum foil is a great friend during the summer months.  When I see recipes that include things like “baking” when it is like, 90 degrees and humid, I reach for the foil and do the cooking outside.

This recipe is not the healthiest way to eat halibit, but when you have a freezer full of fish and want a different way to eat it…this works.

1-2 halibut filets (skin off)
1/3 cup mayo
1/3 cup sour cream or Greek Yogurt
2-3 TBSP fresh squeezed lemon (1/2 lemon)
Lemon zest, from the above lemon
1 tsp dried dill (or fresh if you have it)
1/2- 1 cup grated cheese of your choice (I used aged white cheddar)

Cut your halibut into 1 inch pieces and lay flat in the middle of a piece of aluminum foil that has been sprayed (don’t want the bottom to stick!).  Make sure you have a large enough piece that you can close up the sides and tent the top up a bit. 

Mix all but the cheese together and put on top of the fish.  All you have to do for the lemon zest is use the small part of the cheese grater and take the yellow part off the lemon.  Don’t go into the white part!  It just takes a few swipes in each spot to get the nice lemony skin off of it. 

Put cheese on top of the sauce.  Fold up the sides and top of the aluminum foil, leaving some space at the top so it isn’t sitting directly on the sauce.

Place on pre-heated grill around 300 degrees for 15-20 minutes.  Make sure it isn’t above the hottest flame so the bottom doesn’t burn.  I served this with a side of grilled summer squash, broccoli and vidalia onions with cajun seasoning and a loaf of french bread that I baked on the top rack of the grill (one of those freeze and bake small loaves).

Good eatin’!  This is definitely a serve-to-company dish. 🙂