Grilling foil bundles is the secret to creating moist and flavorful fish and veggies.
pound halibut fillets, 1/2 to 3/4 inch thick
teaspoons dried basil leaves
teaspoon lemon pepper
teaspoon seasoned salt
medium zucchini or summer squash, cut into 2x1-inch strips
medium red bell pepper, cut into 1-inch pieces
tablespoons olive or vegetable oil
Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt.
Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.
Try making these packets with whatever variety of summer squash you have on hand. Just use three medium squash.
When you open the foil packet, keep the opening pointed away from you because very hot steam collects inside during cooking, and the steam could burn you.
Halibut is a large, flat fish that usually weighs between 50 and 100 pounds but can top 1,000 pounds. Fished from northern ocean waters, halibut is firm and white with a mild flavor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.