Tuscan Halibut

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #31772

April 12, 2019



"From the Penzey's Spices website. For the garlic powder I use Penzey's Granulated Garlic Powder and for the Tuscan seasoning I use Penzey's Tuscan Sunset, which is a special favorite of mine. Other kinds of firm white fish can be substituted for the halibut. Delicious with brown rice. I frequently add a couple tablespoons of diced green bell pepper with the tomatoes and onions. In summer, fish packets can be cooked on the grill if that's more convenient."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (375 g)
  • Calories 153.7
  • Total Fat - 4.9 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 13 mg
  • Sodium - 34.5 mg
  • Total Carbohydrate - 28.7 g
  • Dietary Fiber - 9.2 g
  • Sugars - 9.5 g
  • Protein - 8.6 g
  • Calcium - 101.1 mg
  • Iron - 2.7 mg
  • Vitamin C - 131.1 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 450° F.

Step 2

In a medium-to-large bowl, combine the beans, tomatoes, onion and pesto and mix well.

Step 3

Divide mixture evenly among the 4 sheets of foi and top each with a halibut steak.

Step 4

Drizzle each steak with a tsp. of lemon juice, then sprinkle evenly with lemon pepper, garlic powder and Tuscan seasoning and top each steak with a slice of lemon. Fold up the packets, being sure to leave some “breathing” space, and place on a cookie sheet.

Step 5

Bake for 15-20 minutes.

Tips & Variations


  • 4 sheets aluminum foil

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