Grilled Lemon Pepper Halibut And Squash Packs Recipes

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GRILLED LEMON PEPPER HALIBUT AND SQUASH FOIL PACKS



Grilled Lemon Pepper Halibut and Squash Foil Packs image

Grilling foil bundles is the secret to creating moist and flavorful fish and veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1 pound halibut fillets, 1/2 to 3/4 inch thick
2 teaspoons dried basil leaves
1 teaspoon lemon pepper
1 teaspoon seasoned salt
3 medium zucchini or summer squash, cut into 2x1-inch strips
1 medium red bell pepper, cut into 1-inch pieces
2 tablespoons olive or vegetable oil

Steps:

  • Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt.
  • Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

Nutrition Facts : Calories 190, Carbohydrate 6 g, Cholesterol 60 mg, Fiber 2 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 3 g, TransFat 0 g

GRILLED SUMMER SQUASH



Grilled Summer Squash image

Quick, grilled vegetables are a perfect summer side dish. Summer squash is simply grilled, tossed with lemon and herbs, and finished with a light shaving of ricotta salata cheese for a creamy, salty kick in this dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.

LEMON AND PEPPER GRILLED HALIBUT



Lemon and Pepper Grilled Halibut image

Time 45m

Yield 2

Number Of Ingredients 6

1/4 cup fresh lemon juice
1 clove garlic, pressed
12 ounces halibut fillet, 1 1/2 -inch thick
2 teaspoons olive oil
1 teaspoon lemon peel, minced
lemon wedges

Steps:

  • Place lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour. Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges.

Nutrition Facts :

GRILLED LEMON PEPPER CATFISH



Grilled Lemon Pepper Catfish image

A deliciously light and flavorful dish full of sweet lemon flavor that is grounded by the savory flavor of garlic and herb seasonings. Perfect for a hot summer night when you want something delicious but light!

Provided by Elizabeth Ann Steele

Categories     Seafood     Fish     Catfish

Time 1h35m

Yield 2

Number Of Ingredients 11

5 lemons, juiced
1 tablespoon sea salt
3 large cloves garlic, minced
2 (8 ounce) fillets catfish
2 tablespoons lemon pepper seasoning (such as McCormick®)
2 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
1 ½ teaspoons Creole seasoning (such as Tony Chachere's®)
1 lemon, thinly sliced
¼ cup shredded carrot
2 tablespoons chopped fresh parsley
1 lemon, quartered

Steps:

  • Pour the juice of 5 lemons into a glass bowl; whisk in the sea salt and garlic. Add the catfish fillets, cover, and marinate in the refrigerator 1 to 4 hours.
  • Preheat the oven's broiler for 400 degrees F (205 degrees C) and set the oven rack to the lowest position.
  • Remove the catfish fillets from the marinade, and shake off excess; discard the remaining marinade. Place the fillets on a broiling pan; sprinkle with the lemon pepper seasoning, garlic and herb seasoning, and Creole seasoning. Arrange the lemon slices over the fillets.
  • Broil in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. You may wish to turn the broiler on fully for the last few minutes if you like the edges of the fish blackened. Sprinkle the fillets with shredded carrot and parsley to garnish. Serve with lemon wedges on the side.

Nutrition Facts : Calories 373.9 calories, Carbohydrate 48.1 g, Cholesterol 111.7 mg, Fat 15.5 g, Fiber 19.6 g, Protein 38.4 g, SaturatedFat 3.3 g, Sodium 4545 mg, Sugar 1.3 g

DILLED LEMON-PEPPER HALIBUT



Dilled Lemon-Pepper Halibut image

Enjoy this hearty halibut sprinkled with lemon-pepper seasoning that's ready in just 15 minutes - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

1/2 teaspoon lemon-pepper seasoning
1 pound halibut fillets (1/2 to 3/4 inch thick), skin removed and cut into 4 pieces
1 tablespoon finely chopped shallot
2 teaspoons chopped fresh dill
1 teaspoon olive oil

Steps:

  • Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray. Sprinkle lemon-pepper seasoning over both sides of halibut; place on cookie sheet.
  • In small bowl, mix shallot, dill and oil. Spread mixture over fish.
  • Bake 6 to 10 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 110, Carbohydrate 0 g, Cholesterol 60 mg, Fiber 0 g, Protein 21 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 0 g

GRILLED HALIBUT



Grilled Halibut image

This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.

Provided by braniffb13

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 20m

Yield 4

Number Of Ingredients 9

¾ cup butter, softened
1 tablespoon lemon juice
1 ½ teaspoons onion powder
1 ½ teaspoons dried parsley
¾ teaspoon dried dill weed
¼ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
4 inch-thick halibut steaks

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
  • Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

Nutrition Facts : Calories 498.3 calories, Carbohydrate 1.5 g, Cholesterol 153.9 mg, Fat 37.7 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 21.9 g, Sodium 485.8 mg, Sugar 0.7 g

GRILLED HALIBUT VERA CRUZ FOIL PACKS



Grilled Halibut Vera Cruz Foil Packs image

Top tender halibut steaks with sweet-spicy corn salsa for a Southwestern supper that goes from start to finish in less than half an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

4 small halibut steaks, 3/4 inch thick (about 1 1/2 pounds)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 cup green salsa (salsa verde)
1/2 cup fresh corn kernels or frozen corn
1 small tomato, seeded and chopped ( 1/2 cup)
1 ripe avocado, pitted, peeled and chopped

Steps:

  • Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
  • Brush fish lightly with oil. Sprinkle with salt and cumin. Place fish on sprayed side of foil sheets. Mix salsa, corn and tomato; spoon onto fish. Fold foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Cover and grill packets 4 to 5 inches from medium heat 10 to 15 minutes or until fish flakes easily with fork. Place packets on plates; unfold foil. Sprinkle with avocado.

Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 90 mg, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg

GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA



Grilled Halibut with Grilled Red Pepper Harissa image

Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.

Provided by Bon Appétit Test Kitchen

Categories     Blender     Low Carb     Low Fat     Quick & Easy     Low Cal     High Fiber     Low Sodium     Backyard BBQ     Dinner     Halibut     Spice     Bell Pepper     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 red jalapeño chile
1 garlic clove, peeled
4 5- to 6-ounce halibut or mahi-mahi fillets
2 large red bell peppers, quartered lengthwise, seeded
Olive oil for brushing plus 1/4 cup
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 lemon, halved

Steps:

  • Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers,jalapeño, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.
  • Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper.
  • Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.

EASY PAN-GRILLED ZUCCHINI WITH LEMON PEPPER



Easy Pan-Grilled Zucchini with Lemon Pepper image

This simple side dish comes together quickly and pairs nicely with any grilled meat. Indoor grill pans work great for those times when weather does not permit outdoor grilling.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 15m

Yield 4

Number Of Ingredients 4

1 tablespoon olive oil
2 teaspoons lemon-pepper seasoning
¼ teaspoon salt
1 medium zucchini, cut into 1/4-inch slices

Steps:

  • Whisk olive oil, lemon-pepper seasoning, and salt together in a large bowl. Add zucchini slices and toss until evenly coated.
  • Heat a grill pan over medium-high heat. Place zucchini slices on the grill and cook for 4 minutes without disturbing. Flip slices over and cook for 4 minutes more.

Nutrition Facts : Calories 38.9 calories, Carbohydrate 1.8 g, Fat 3.5 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 381.2 mg, Sugar 0.9 g

GRILLED LEMON-PEPPER ZUCCHINI



Grilled Lemon-Pepper Zucchini image

I like to serve this easy summer-vegetable dish with grilled chicken and rice. I suppose you could switch the type of seasonings you use if you'd like a different flavor, or even change up the vegetables to suit your liking.

Provided by Melissa Conger

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 55m

Yield 4

Number Of Ingredients 6

2 small yellow squash, sliced
2 small zucchini, sliced
1 small onion, diced
1 red bell pepper, minced
1 ½ tablespoons extra-virgin olive oil
1 tablespoon lemon-pepper seasoning

Steps:

  • Preheat an outdoor grill for high heat. When hot, lightly oil grate.
  • Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet.
  • Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 9.4 g, Fat 5.5 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 355.9 mg, Sugar 3.1 g

GRILLED HALIBUT II



Grilled Halibut II image

Halibut fillets marinated in lime juice and herbs are simple and delicious, and perfect for any occasion. Pineapple and mango salsas - or any of your personal favorites - make for a perfect finish fresh off the grill.

Provided by Karen David

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 2h20m

Yield 6

Number Of Ingredients 7

6 (6 ounce) fillets halibut
2 tablespoons olive oil
2 tablespoons fresh lime juice
½ teaspoon dried thyme
½ teaspoon dried basil
¼ teaspoon dried oregano
⅛ teaspoon dried rosemary

Steps:

  • Place halibut fillets in a shallow baking dish. In a bowl, whisk together the olive oil, lime juice, thyme, basil, oregano, and rosemary. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
  • Preheat grill for medium heat. Adjust grate height to between 4 and 6 inches from heat source.
  • Lightly oil grill grate. Remove halibut from dish, and discard marinade. Cook for 5 minutes per side, or until fish can be easily flaked with a fork.

Nutrition Facts : Calories 229.4 calories, Carbohydrate 0.6 g, Cholesterol 62.5 mg, Fat 7.7 g, Fiber 0.1 g, Protein 36 g, SaturatedFat 0.6 g, Sodium 94 mg, Sugar 0.1 g

LEMON- AND PEPPER- GRILLED HALIBUT



Lemon- and Pepper- Grilled Halibut image

Categories     Citrus     Fish     Low Carb     Low Fat     Low Sodium     Grill/Barbecue     Bon Appétit

Yield Serves 2

Number Of Ingredients 6

1/4 cup fresh lemon juice
1 large garlic clove, pressed
1 10-to 12-ounce piece halibut fillet (about 1 1/2 inches thick)
Olive oil
1 teaspoon minced lemon peel
Lemon wedges

Steps:

  • Place lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour.
  • Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges.

LEMON ROSEMARY MARINATED GRILLED HALIBUT



Lemon Rosemary Marinated Grilled Halibut image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons dry white wine
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped rosemary
Four halibut steaks, (6 ounces each)
Salt and freshly ground pepper

Steps:

  • Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

MICHELE'S LEMON PEPPER PAN SEARED ALASKAN HALIBUT SERVED OVER ORGANIC SPRING SALAD



Michele's Lemon Pepper Pan Seared Alaskan Halibut served over Organic Spring Salad image

Provided by Food Network

Categories     main-dish

Time 49m

Yield 4 servings

Number Of Ingredients 10

4 halibut fillets, cut into 1-inch by 4-inch strips
1/2 cup lemon pepper (without msg added)
2 tablespoons garlic oil
1 1/2 pounds field greens
Roasted Garlic and Sun-Dried Tomato Dressing, recipe follows
1/4 cup roasted garlic puree
1/2 cup finely chopped sun-dried tomatoes
1/4 cup finely chopped basil
3/4 cup raspberry vinegar
1 cup light olive oil

Steps:

  • Dredge fillets in lemon pepper. Over low to medium heat, add garlic oil to coat pan. Add dredged fillets to pan and cook 2 minutes, each side. Place fillets on a bed of greens and top with Roasted Garlic and Sun-Dried Tomato Dressing.
  • Add all ingredients together and mix well.

GRILLED HALIBUT WITH LEMON-HERB CRUST



Grilled Halibut With Lemon-Herb Crust image

I was looking for recipes to cook halibut seeing as I caught 2 from a deep sea fishing trip off of Vancouver Island. The first one I caught was 46 lb and the second one was 27 lb. I found this recipe from a Hellman's pamphlet. I made a couple of changes to suit our taste. We love doing halibut this way. The topping keeps the fish moist. We had our halibut cut into 1 lb. servings so we bbq it in one piece and then cut it into portions. The recipe says it serves 4 but my husband and I split it ourselves.

Provided by DeeDee

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon lemon zest
salt & pepper
1 tablespoon butter or 1 tablespoon margarine, melted
2 tablespoons mayonnaise
1 tablespoon chopped fresh tarragon
1 chopped green onion
1 chopped plum tomato
1 lb halibut fillet, about 1/2 inch thick, skin left on
2 tablespoons lemon juice

Steps:

  • In a small bowl, combine bread crumbs, parmesan, lemon zest, salt and pepper.
  • Add melted butter and toss with a fork to form a crumbly mixture.
  • In another small bowl, combine mayonnaise, green onion and tomato. (The recipe says to add 1 tablespoons chopped fresh tarragon but I never have it so I omit it).
  • Arrange fish, skin side down, on a platter. Spread each fillet with mayonnaise mixture. Press crumbs mixture onto each fillet.
  • Preheat barbecue on high for 10 minutes. Reduce to medium-high and barbecue fish skin side down until fish flakes easily with a fork and topping is nicely brown - about 10-12 minutes.
  • Drizzle lemon juice over fillets and serve immediately.

Nutrition Facts : Calories 287.3, Fat 10.2, SaturatedFat 3.3, Cholesterol 58.3, Sodium 290.4, Carbohydrate 14, Fiber 1.2, Sugar 2.1, Protein 33.7

GRILLED LEMON SHRIMP WITH SQUASH



Grilled Lemon Shrimp with Squash image

Lemon and rosemary liven the flavors of a shrimp and squash dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

2 tablespoons honey
1 teaspoon grated lemon peel
1/4 cup lemon juice
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1 pound uncooked fresh or frozen large shrimp in shells
2 medium zucchini, cut into 1-inch slices
2 medium yellow summer squash, cut into 1-inch slices
1 small bell pepper, cut into 1-inch wedges
1 small lemon, cut into wedges

Steps:

  • In shallow glass or plastic dish or resealable food-storage plastic bag, mix all Lemon-Rosemary Marinade ingredients. Add shrimp, zucchini, yellow squash and bell pepper to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, stirring occasionally. Heat coals or gas grill for direct heat.
  • Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.
  • Cover and grill shrimp and vegetables 4 to 5 inches from medium heat 12 to 14 minutes or until shrimp are pink and firm and vegetables are tender. To serve, peel shrimp. Serve with lemon wedges.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 105 mg, Fiber 3 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg

GRILLED HALIBUT WITH LEMONGRASS TOMATO SAUCE



Grilled Halibut with Lemongrass Tomato Sauce image

Categories     Tomato     Halibut     Summer     Grill/Barbecue     Shallot     Lemongrass     Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

2 small shallots, finely chopped (2 tablespoons)
1 large garlic clove, finely chopped
3 tablespoons olive oil
2 1/2 lbs plum tomatoes, chopped
6 stalks fresh lemongrass, tough outer layers removed and lower 6 inches coarsely chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
6 (1-inch-thick) pieces halibut steak with skin (6 oz each)

Steps:

  • Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes.
  • Force sauce through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids. Season with salt and pepper.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
  • Brush fish on both sides with remaining 2 tablespoons oil, then season with salt and pepper. Grill fish, covered only if using gas grill, on lightly oiled rack, turning over once, until just cooked through, 7 to 8 minutes total. Serve fish with sauce.

GRILLED HALIBUT WITH PEPPERS AND ARTICHOKES



Grilled Halibut With Peppers and Artichokes image

You make paella inspired dish in foil packets so clean up is easy. I found this in Cuisine at Home magazine. I had to try it right away and can't wait to have company over to try it too. You could use striped bass, cod or Mahi Mahi.

Provided by Samantha in Ut

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 yellow bell pepper, sliced
4 roma tomatoes, chopped
1 large onion, chopped
1 cup artichoke heart, canned, drain and quarter
8 garlic cloves, minced
1 tablespoon smoked paprika
kosher salt
1/2 cup dry white wine
1 lemon, thinly sliced
4 halibut fillets (5-6oz each)
chopped fresh parsley

Steps:

  • Preheat grill to medium heat.
  • Combine bell pepper, tomatoes, onion, artichoke hearts, garlic, paprika and salt in a bowl. Add wine and stir to incorporate.
  • Cut four pieces of heavy-duty foil about twice the size around food to be wrapped. Fold each sheet in half to form a double layer.
  • Divide veggies into four portions. Place one portion in center of each piece of foil.
  • Place one fish fillet on vegetables in each packet. Top with lemon slices. Bring opposite sides of foil together fold edges over to make a 1 in crease at top of each packet. Continue folding until foil presses flat against food and top if packet is well sealed. Flatten ends of packet, fold or roll them together toward center to seal.
  • Grill packets covered over direct heat for 10 minutes. Removed from heat and unfold.

Nutrition Facts : Calories 549.4, Fat 10, SaturatedFat 1.4, Cholesterol 130.4, Sodium 367.5, Carbohydrate 20.4, Fiber 6, Sugar 4.2, Protein 88.7

GRILLED HALIBUT AND TOMATO PACKETS



Grilled Halibut and Tomato Packets image

Categories     Tomato     Halibut     Fennel     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

6 3/4-inch-thick halibut fillets
1/4 cup olive oil
1/4 cup olive tapenade
3 medium heirloom tomatoes, each cut into 8 wedges
1 medium fennel bulb, halved, cored, thinly sliced (about 2 cups)
2 tablespoons chopped fresh tarragon
2 tablespoons grated lemon peel
1/4 cup dry vermouth

Steps:

  • Cut six 12-inch squares of foil. Place each fish fillet in center of 1 square. Drizzle each fillet with 2 teaspoons oil; turn fish to coat. Sprinkle with salt and pepper. Spread each with 2 teaspoons tapenade. Top each with 4 tomato wedges, 1/3 cup fennel, 1 teaspoon tarragon, 1 teaspoon lemon peel, and 2 teaspoons vermouth. Sprinkle with salt and pepper. Fold up foil and seal edges to enclose completely.
  • Prepare barbecue (medium-high heat). Place packets on grill rack; cover barbecue with lid. Cook until fish is just opaque in center, about 8 minutes. Divide packets among plates and serve.

GRILLED LEMON-BASIL HALIBUT



Grilled Lemon-Basil Halibut image

We love this dish, I serve it with baby carrots, steamed, mashed Gorgonzola cheese mashed potatoes and a small garden salad.

Provided by Dancer

Categories     Halibut

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

5 tablespoons fresh lemon juice
4 tablespoons olive oil
4 garlic cloves, finely minced
1 teaspoon lemon zest, grated
2 tablespoons sun-dried tomatoes packed in oil
1/4 cup fresh basil, minced
4 teaspoons capers, drained
salt & freshly ground black pepper, to taste
1 lb halibut fillet

Steps:

  • Mix lemon juice, olive oil, garlic, lemon peel and sun-dried tomatoes in blender or food processor.
  • Stir in 2 tbsp fresh basil and the capers.
  • Season to taste with salt and pepper.
  • Pour half of vinaigrette over fish and marinate 15 to 30 minutes.
  • When ready to grill fish, remove from marinade.
  • Discard that marinade.
  • Prepare the grill and spray with oil to keep fish from sticking.
  • Grill fish until just cooked through 2 to 4 minutes per side.
  • Divide fish among 4 plates.
  • Stir remaining vinaigrette and drizzle over fish.

Nutrition Facts : Calories 262.7, Fat 15.9, SaturatedFat 2.4, Cholesterol 68.1, Sodium 187.4, Carbohydrate 3.4, Fiber 0.5, Sugar 0.5, Protein 26.2

GRILLED HALIBUT WITH LEMON-BASIL PESTO



Grilled Halibut With Lemon-Basil Pesto image

Make and share this Grilled Halibut With Lemon-Basil Pesto recipe from Food.com.

Provided by Paris D

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

24 ounces halibut
1/4 teaspoon salt, divided
1/8 teaspoon black pepper
2/3 cup basil leaves, firmly packed
1/4 cup parmesan cheese, freshly grated
2 tablespoons olive oil
1 tablespoon lemon rind, grated
1 tablespoon fresh lemon juice
2 garlic cloves, peeled
1/4 cup walnuts, chopped

Steps:

  • Prepare grill. Place fillets on grill rack coated with cooking spray.
  • Sprinkle 1/8 tsp salt and pepper over fish. Cover and grill 4 minutes each side or until fish flakes easily when tested with a fork.
  • Toast walnuts in a pan.
  • Combine remaining 1/8 tsp salt, basil, and remaining ingredients (including walnuts) in a blender or food processor; process until finely minced.
  • Serve pesto with fish.

GRILLED LEMON PEPPER HALIBUT AND SQUASH PACKS



GRILLED LEMON PEPPER HALIBUT AND SQUASH PACKS image

Categories     Fish     Quick & Easy     Low Cal     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 7

1 pound halibut fillets, 1/2 to 3/4 inch thick
2 teaspoons dried basil leaves
1 teaspoon lemon pepper
1 teaspoon seasoned salt
3 medium zucchini or summer squash, cut into 2x1-inch strips
1 medium red bell pepper, cut into 1-inch pieces
2 tablespoons olive or vegetable oil

Steps:

  • 1. Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt. 2. Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. 3. Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

LEMON PEPPER GRILLED HALIBUT



Lemon Pepper Grilled Halibut image

Make and share this Lemon Pepper Grilled Halibut recipe from Food.com.

Provided by Abby Girl

Categories     Halibut

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1/4 cup fresh lemon juice
1 large garlic clove, pressed
12 ounces halibut fillets
olive oil
1 teaspoon lemon peel, minced
lemon wedge

Steps:

  • Place lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour.
  • Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges.

Nutrition Facts : Calories 250.8, Fat 5, SaturatedFat 0.7, Cholesterol 70.3, Sodium 119, Carbohydrate 3.4, Fiber 0.3, Sugar 0.8, Protein 46

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