Grilled Halibut with Oyster Mushrooms Grilled Halibut with Oyster Mushrooms

Author: Canadian Living

While the fish grills, the mushroom topping cooks alongside in a foil packet — what could be simpler? You can try other varieties of mushrooms, such as button or wild chanterelle.

  • Portion size 4 servings
  • Credits : ©



Pull mushrooms apart into wide shreds; place on 20-inch (50 cm) length of foil. Scatter garlic, parsley, basil and chives over mushrooms; dot with butter. Sprinkle with stock, soy sauce and lemon juice. Close up foil and seal well to form packet. (Make-ahead: Refrigerate for up to 1 hour.)

Brush fish with oil; sprinkle with salt and pepper. Place mushroom packet and fish on greased grill over medium-high heat; close lid and cook, turning fish once, until fish flakes easily when tested, about 10 minutes. To serve, spoon mushroom mixture over fish.

Nutritional facts <b>Per serving:</b> about

  • Sodium 603 mg
  • Protein 37 g
  • Calories 276.0
  • Total fat 12 g
  • Cholesterol 70 mg
  • Saturated fat 4 g
  • Total carbohydrate 3 g


  • Iron 17.0
  • Folate 14.0
  • Calcium 9.0
  • Vitamin A 15.0
  • Vitamin C 8.0
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Grilled Halibut with Oyster Mushrooms