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Tuscan Halibut


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.



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