Tuscan Halibut
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Nothing terribly fancy this month: just an easy recipe for two terrific white fish. Enjoy!

Tuscan Halibut

This quick, simple recipe works well in the grill or oven. 

Serves 4

4 sheets (12" x 18" each) heavy-duty aluminum foil

2 cans (15 oz each) Great Northern or cannelloni beans, rinsed and drained

2 medium tomatoes, chopped

4 tablespoons prepared pesto, divided

4 (6 oz each) Vital Choice Halibut fillets

4 teaspoons lemon juice

2 teaspoon lemon pepper

4 lemon slices

  • Preheat oven to 450 F and combine beans, tomatoes, and 2 tablespoons pesto; mix well.

  • Center 1/4 of bean mixture on each foil sheet. Top with one Alaska Halibut steak; drizzle with lemon juice. Sprinkle halibut with lemon pepper. Top with lemon slices.

  • Bring up sides of foil and double fold. Double fold ends to form four packets, leaving room for heat circulation inside packets.

  • Bake 16‒20 minutes on a cookie sheet in oven. Serve with remaining pesto.

Grill Option: Preheat grill to medium-high, and follow all other instructions. Instead of in the oven, place the fish-and-bean filled foil packets on grate, and cook, covered, 14‒18 minutes. Serve with remaining pesto.

Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns

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