Grilled Halibut In Foil With Zucchini & Tomatoes

4
Servings
15m
Prep Time
15-20m
Cook Time
30m
Ready In


"I love easy, especially when it is tasty and this recipe meets that criteria. The recipe is from Kraft Canada with some modification from me. Serve with long grain brown rice or Basmati and any other veggies you choose. Use other firm white fish if you wish. The Kraft recipe calle for Extra Virgin oil Tuscan Italian Dressing but regular Italian Dressing does the job. BBQ or bake. If you BBQ use medium heat. Halibut here compares with the price of gold! Well not quite but this piece for the two of us cost $19.85. Normally I would never spend that but it was fresh, right off the boat so for a special treat I bought it. We loved it."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (185.5 g)
  • Calories 223.9
  • Total Fat - 15.9 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 52.2 mg
  • Sodium - 105 mg
  • Total Carbohydrate - 2.6 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.8 g
  • Protein - 17.1 g
  • Calcium - 17.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 11.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375F

Step 2

Reserve 1/4 cup of basil leaves, thinly slice remaing leaves.

Step 3

Evenly distribut the zucchini on the 4 pieces of foil.

Step 4

Top with the fish, sliced basil and tomatoes.

Step 5

Drizzle on the italian dressing

Step 6

Fold to seal in the fish

Step 7

Place packages in preheated oven for 15-20 minutes or until the fish flakes nicely.

Step 8

Open packages, sprinkle on the remaining basil leaves.

Step 9

Serve the folded back foil packages on the plates, add cooked rice and enjoy

Tips & Variations


  • 4 large pieces of Heavy duty foil

Related

Bergy

Halibut here compares with the price of gold! Well not quite but this piece for the two of us cost $19.85. Normally I would never spend that but it was fresh, right off the boat so for a special treat I bought it. We loved it. This recipe produces a lovely moist fish with light overtones of Basil

review by:
(13 Apr 2019)