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Recipe

Grilled Lemon Pepper Halibut and Squash Packs

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Grilled Lemon Pepper Halibut and Squash Packs

Grilling foil bundles is the secret to creating moist and flavorful fish and veggies.

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( 34 Ratings)

34 Ratings

5 Stars 50%

4 Stars 26%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 15 )

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PREP TIME 15 Min
TOTAL TIME 30 Min
SERVINGS 4

1: pound halibut fillets, 1/2 to 3/4 inch thick

2: teaspoons dried basil leaves

1: teaspoon lemon pepper

1: teaspoon seasoned salt

3: medium zucchini or summer squash, cut into 2x1-inch strips

1: medium red bell pepper, cut into 1-inch pieces

2: tablespoons olive or vegetable oil

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1 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.
2 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.
3 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.

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Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 190

(Calories from Fat 80),

Total Fat 8g

(Saturated Fat 1 1/2g,
Trans Fat 0g),

Cholesterol 60mg;
Sodium 390mg;
Total Carbohydrate 6g

(Dietary Fiber 2g,
Sugars 3g),

Protein 23g;

Percent Daily Value*:

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;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 15 Reviews View All

Posted 12/6/2012 3:22:49 PM REPORT ABUSE MagPie78 said:

Rating:

This was great! I did substitute the Halibut with Haddock because that is what I had, I served it over brown rice. So good!

This reply was: Helpful Inspiring

Posted 4/6/2012 11:18:37 AM REPORT ABUSE icwilsonfl said:

Rating:

I read two reviews asking for directions to cook this in the oven - something I'd like to do, also. I contacted the people at Betty Crocker and this was the answer: Thank you for contacting our company with your inquiry. This recipe was specifically designed for grill preparation. I have included a recipe below to use as a guideline to making Halibut in the oven. We hope you find this information helpful. Please let us know if we can help you again. Thank you, Kathy Smith Customer Care Specialist Halibut with Vegetables 1 1/2 to 2 pounds halibut fillets 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 2 carrots 3 stalks celery 6 green onions 1 teaspoon salt 1/4 cup butter or margarine 1 tablespoon lemon juice Heat oven to 350°. Arrange fish in ungreased baking pan, 13x9x2 inches. Season with 1 teaspoon salt, the pepper and paprika. Cut carrots, celery and onions (with tops) into 1-inch lengths. Place in blender; add water to cover. Chop, watching carefully. Drain thoroughly. (Or carrots can be shredded and celery and onions finely chopped by hand.) Spread vegetables on fish; season with 1 teaspoon salt. Dot with butter and sprinkle with lemon juice. Cover tightly; bake 30 minutes or until fish flakes easily with fork. 6 servings. Note: This dish can be prepared ahead of time, refrigerated and baked later. Increase the

This reply was: Helpful Inspiring

Posted 7/19/2011 12:43:11 AM REPORT ABUSE giraffegal8 said:

Rating:

I don't usually like fish and I loved this. It came out so tasty and the vegetables were delicious. Even the toddler loved it. I have used it multiple times.

This reply was: Helpful Inspiring