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Grilled Halibut Vera Cruz Foil Packs

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Betty Crocker Kitchens
Updated Apr 30, 2015
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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.

Grilled Halibut Vera Cruz Foil Packs

  • Prep Time 10 min
  • Total 25 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 4 small halibut steaks, 3/4 inch thick (about 1 1/2 pounds)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 cup green salsa (salsa verde)
  • 1/2 cup fresh corn kernels or frozen corn
  • 1 small tomato, seeded and chopped ( 1/2 cup)
  • 1 ripe avocado, pitted, peeled and chopped

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

290 Calories
12g Total Fat
34g Protein
12g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Starch; 4 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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