Tuscan Halibut
"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."
Ingredients
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 by Step Method
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
- 4 sheets aluminum foil