Grilled Halibut Vera Cruz Packs

Grilled Halibut Vera Cruz Packs

Top tender halibut steaks with sweet-spicy corn salsa for a Southwestern supper that goes from start to finish in less than half an hour.

Prep Time



Total Time






small halibut steaks, 3/4 inch thick (about 1 1/2 pounds)
tablespoon vegetable oil
teaspoon salt
teaspoon ground cumin
cup green salsa (salsa verde)
cup fresh corn kernels or Green GiantĀ® NibletsĀ® frozen corn
small tomato, seeded and chopped ( 1/2 cup)
ripe avocado, pitted, peeled and chopped
  1. Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
  2. Brush fish lightly with oil. Sprinkle with salt and cumin. Place fish on sprayed side of foil sheets. Mix salsa, corn and tomato; spoon onto fish. Fold foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  3. Cover and grill packets 4 to 5 inches from medium heat 10 to 15 minutes or until fish flakes easily with fork. Place packets on plates; unfold foil. Sprinkle with avocado.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
If you can purchase only large fish steaks, cut them in half before cooking.
Success Hint
You may want to check the different brands of green salsa. Some may be spicier than others. Choose the one to your liking.
Did You Know?
Once avocados are cut and exposed to air, they begin to turn brown, as do apples or pears. So chop the avocado shortly before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2g,),
  • Cholesterol 90mg;
  • Sodium 720mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 4g,
  • Protein 34g;
Percent Daily Value*:
    • 1 Starch;
    • 4 Lean Meat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.