Tuscan Halibut in Foil
Janice Newell Bissex & Liz Weiss
Kalamata olives, basil, and Parmesan bring a taste of Tuscany to the halibut fillets.
- 4 5 ounce halibut steaks, skin removed
- salt and freshly ground pepper
- 1 small zucchini, cut in quarters lengthwise, then sliced in 1/4-inch slices
- 1 small yellow squash, cut in quarters lengthwise, then sliced in 1/4-inch slices
- 1/4 cup pitted Kalamata olives, chopped
- 1/4 cup grated Parmesan cheese
- 1 Tbs extra virgin olive oil
- 1/2 tsp dried basil
- Preheat the oven to 400 F. Cut four 12-inch square pieces of aluminum foil and set aside.
- Pat the halibut steaks dry with paper towels. Place one steak in the middle of each piece of aluminum foil. Sprinkle with salt and pepper and set aside.
- Combine the zucchini, squash, olives, cheese, olive oil, and basil in a bowl. Divide the mixture evenly and place on top of the halibut steaks (about 1/2 cup per serving). Fold the foil and seal the edges with narrow folds.
- Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes.
- Open the packets (be careful of the steam!), place on individual plates, and serve immediately.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 112 (43%)
(19%)Total Fat 12g
(10%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Total Carbohydrate 3g
(3%)Dietary Fiber 1g
Sugar Alcohols 0g
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