HALIBUT IN FOIL PACKETS WITH NORTH AFRICAN FLAVORS
Provided by Alice Hart
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Build a campfire and let it burn down until the embers glow; you don't want flames to cook the fish. Otherwise, heat an oven to 400 degrees.
- Quarter the preserved lemons. Slice away and discard the flesh and pith. Cut the remaining zest into strips and combine with the olives, sliced garlic, and cumin and coriander seeds.
- Place each halibut steak in the center of a large double layer of aluminum foil. Fold up the edges slightly, then lightly season the fish with salt and pepper. Top with 1/4 of the olive mixture and 1 tablespoon olive oil. Bring the edges of the foil together and pinch them firmly to create an airtight seal. The packets can be made a few hours ahead and refrigerated.
- Place the packets in the medium-hot embers of the fire, or if the fire is too fierce, on a rack above it. Leave to cook for 10 minutes or so, depending on the heat of the fire. The fish should feel just firm if prodded through the foil with a wooden spoon handle. Otherwise, cook in the oven for 15 minutes. Unwrap the packets carefully and scatter with chopped coriander, if you like.
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 3 grams, Sodium 1103 milligrams, Sugar 1 gram
NORTH AFRICAN SPICED ALASKA HALIBUT
Steps:
- Heat oven to 400 degrees F. Mix all dry ingredients in a small bowl. Stir in harissa, garlic and olive oil.
- Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut portions in spray-coated baking dish. Spoon and spread spice mixture over top of halibut. Cover dish with foil; seal. Roast 18 to 25 minutes for frozen halibut or 10 to 15 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- Variation: Remove foil during last 10 minutes of cooking, until lightly browned.
GRILLED LEMON PEPPER HALIBUT AND SQUASH FOIL PACKS
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
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
LOW FAT ASIAN HALIBUT IN FOIL
Cooking in foil packs is so easy and fun...I might try this recipe for a camping trip. From Fiona Hayne's Low Fat About.come blog: "Fresh Alaskan halibut makes an appearance in stores in early spring, and is a real treat. This mild, firm-textured fish can be matched with a variety of flavors. This Asian-accented version is cooked in foil, which is a wonderfully healthy and convenient way to prepare fish, meat and vegetables, locking in all the nutrients. Enjoy with whole grain rice."
Provided by Stephanie Z.
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Tear off 4 sheets of foil wrap, 12 inches by 18 inches each. Place halibut fillets in center of foil sheets. Top with vegetables.
- Combine ginger, vinegar and oil in a small bowl. Drizzle a little over each fish and vegetable mound.
- Close the foil packets by bringing the sides up and folding the edge over twice, then sealing the ends in the same way. Leave enough room inside for air to circulate.
- Place foil packets on a large cookie sheet and bake for 15-18 minutes (or you can cook it over a campfire!).
Nutrition Facts : Calories 235.5, Fat 6.6, SaturatedFat 0.9, Cholesterol 58.6, Sodium 112.4, Carbohydrate 3.5, Fiber 0.7, Sugar 1.3, Protein 38.8
GRILLED HALIBUT AND TOMATO PACKETS
Categories Tomato Halibut Fennel Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
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.
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