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Seafood with Beans & Kale Foil Packet

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Servings: 4
  • Course: Main Dish

This delicious seafood foil packet is a quick and easy dinner when you're craving fresh Tuscan flavors. As seen in Food Network Magazine.

Reynolds Kitchens® Tips

Reynolds Wrap® Tip

Using Reynolds Wrap® Heavy Duty Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.


  • 1 15-ounce can cherry tomatoes
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • ¼ cup dry white wine
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried oregano
  • Kosher salt and freshly ground pepper
  • 1 bunch Tuscan kale, leaves chopped (about 4 packed cups)
  • 4 skinless center-cut halibut fillets (about 4 ounces each)
  • 1 pound mussels, scrubbed and debearded
  • ½ loaf ciabatta or baguette, halved lengthwise and crosswise
  • 2 tablespoons chopped fresh parsley
  • Reynolds Wrap® Heavy Duty Foil


Step 1

Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of Reynolds Wrap® Heavy Duty Foil on a work surface. Combine the tomatoes, beans, olive oil, wine, garlic, red pepper flakes, oregano, ¾ teaspoon salt and a few grinds of pepper in a large bowl. Stir well.

Step 2

Drizzle the foil with olive oil. Evenly mound the kale in the center of each sheet. Season the halibut with salt and pepper and place on top of the kale. Add the mussels to the sheets, then spoon the tomato mixture on top. Bring the two short ends of the foil together and fold twice; fold in the sides to seal.

Step 3

Grill the foil packets until the fish is cooked through and the mussels open, about 10 minutes. Carefully remove to a baking sheet. Grill the bread until lightly charred, 1 to 2 minutes per side. Drizzle the cut sides with olive oil and season with salt. Carefully open the foil packets; discard any unopened mussels. Sprinkle with the parsley and serve with the bread.

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