Greek-Baked Alaska Halibut in a Pouch

Serves 4

Greek-Baked Alaska Halibut in a Pouch
Greek-Baked Alaska Halibut in a Pouch

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    Alaska halibut fillets (4-6 oz each) fresh, thawed or frozen

  • 4

    sheets aluminum foil 12x18 in. each

  • Cooking spray

  • Greek seasoning or lemon pepper

  • 1

    Roma tomato, thinly sliced

  • 1/2

    c thinly sliced red onion

  • 1/2

    sm red pepper, thinly sliced

  • 1/2

    sm green pepper, thinly sliced

  • 2

    t grated lemon zest

  • 1

    T freshly squeezed lemon juice

  • 2

    T dry white wine

  • 2

    T EVOO

  • 1 1/2

    t dry oregano leaves

  • 1/2

    c crumbled feta cheese

  • 2

    c cooked rice (option)

  • Fresh chopped parsley for garnish

Directions

Preheat oven to 450. If using frozen Alaska halibut rinse off any ice glaze under cold water & pat dry with paper towel. Place foil sheets, dull side up on countertop. Spray foil with cooking spray. Center halibut portions on each sheet of foil & sprinkle fish liberally with seasoning. In sm bowl toss together tomato, onion, peppers, lemon juice, zest, wine, EVOO, oregano & feta. Divide topping evenly between halibut portions & drizzle any remaining juice onto fish. If cooking with rice, put rice under fillets before adding topping. To seal packets bring up foil sides & double fold top & ends. Seal packets well but leave room for heat circulation inside. Place packets on baking sheet & bake in preheated oven 20-25 min for frozen halibut or 12-13 min for fresh or thawed fish. Cook just until fish is opaque throughout. Carefully open packets at table & garnish with parsley if desired. This dish is excellent with 1/2 c of cooked rice placed under each halibut portion. The rice soaks up the excellent juice & flavor as the fish bakes. You may need to increase the cooking time by a couple of min with the addition of the rice.

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