Greek-baked Alaska Halibut in a Pouch

Greek-baked Alaska Halibut in a Pouch

4 Alaska Halibut steaks or fillets (4-6 ounces each), fresh, thawed or frozen

4 sheets aluminum foil (12-by-18-inches each)

Greek seasoning or lemon pepper

1 Roma tomato, thinly sliced

½ cup thinly sliced red onion

½ small red bell pepper, thinly sliced

½ small green bell pepper, thinly sliced

2 teaspoons grated lemon zest

1 tablespoon fresh lemon juice

2 tablespoons Fumé Blanc or another crisp white wine

2 tablespoons olive oil

1½ teaspoons dry oregano leaves

½ cup crumbled feta cheese

Fresh chopped parsley for garnish

Heat oven to 450 degrees.

Rinse any ice glaze from frozen halibut under cold water; pat dry with paper towel. Place the foil sheets, dull side up, on a countertop. Spray foil with cooking spray. Center halibut portions on each sheet of foil and sprinkle fish liberally with seasoning.

In a small bowl, toss together the tomato, onion, peppers, lemon zest and juice, wine, olive oil, oregano and cheese. Divide the topping evenly between the halibut portions; drizzle any remaining juice onto fish.

To seal packets, bring up foil sides and double-fold top and ends. Seal packets well, but leave room for heat circulation inside. Place packets on a baking sheet and bake in preheated oven 22-25 minutes for frozen halibut or 12 to 13 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Carefully open packets at the table and garnish halibut with parsley, if desired.

Serves four.

Cook's note: This dish is also excellent with ½ cup cooked rice placed under each halibut portion; the rice soaks up the excellent juice and flavors as the fish bakes. You may need to increase the cooking time by a couple of minutes with the addition of the rice.

Nutrition values per serving: 318 calories, 15 g fat (4 g saturated), 5 g carbohydrates, 1 g fiber, 39 g protein, 71 mg cholesterol, 333 mg sodium.

Alaska Seafood