BFL - Mediterranean Halibut
Lemon-seasoned halibut fillet, cooked "campfire style" with cannellini beans, fresh tomato and basil.
- 2 sheets aluminum foil
- 1 can (15 oz) cannellini beans, drained and rinsed.
- 3 Roma tomatoes, diced
- 1/4 chup fresh basil, sliced
- 12 oz. halibut fillet, skin removed
- 1/2 tsp lemon-pepper seasoning
- 1 lemon, sliced
Cooking time 25mins
Preheat grill to medium high or oven to 450 degrees. Fold foil sheet in half lengthwise to crease then unfold. Lightly coat the foil with cooking spray. Divide beans into 2 portions and spoon onto foild int he cneter of the right half. Layer each with half the diced tomatoes and sliced basil. Place a portion of halibut fillet on top. Sprinkle halibut with lemon-pepper seasoning and top with lemon slices. Fold foil over the top of the halibut leaving room for air circulation. Close packet by double folding the 3 open foil edges. Bake in oven at 450 degrees for approximately 18 minutes. Can also be grilled: Place foil packets on grill and lower cover. Grill until halibut is opaque througout, about 14 minutes. Use tongs to remove foil packets from grill. Open packets carefully and spoon contents onto plates. Serve and enjoy.