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Greek-Baked Alaska Halibut in a Pouch


Serves 4

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  • 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



Step 1

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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