Greek-Baked Alaska Halibut in a Pouch
- 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
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.