Prep 5 mins
Cook 20 mins
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."
- 20 ounces halibut fillets (about 4)
- 1⁄2 cup carrot, julienned
- 1⁄2 cup zucchini, julienned
- 1⁄2 cup broccoli floret
- 1⁄4 cup onion, chopped
- 2 teaspoons fresh ginger, grated and peeled
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 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!).
I mixed soy sauce, chili oil, peanut butter, and splenda in with the oil and vinegar- wow! The dish was much improved.
I was looking to incorporate more fish into our diet & thought I'd give this a try. This recipe wasn't terrible, but it was definitely lacking in flavor. Won't be making this again.
A mild tasting meal with soft textures. I do not know much about ginger but wonder if the ginger should be increased?? I was unable to buy halibut (could not even buy it frozen) so used cod. Served ours with rice. Thanks poo235 for posting. Made for Diabetes Awareness.