Grilled Lemon Pepper Halibut and Squash Packs
Recipe from Betty Crocker

Grilling foil bundles is the secret to creating moist and flavorful fish and veggies.


Grilled Lemon Pepper Halibut and Squash Packs

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Servings: 4 servings
Prep Time: 15 mins
Total Time: 30 mins
Related Categories: Dinner, Grilled Halibut, Grilling, Halibut
 
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Ingredients
  • 1  
    pound halibut fillets, 1/2 to 3/4 inch thick
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  • 2   teaspoons
    dried basil leaves
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  • 1   teaspoon
    lemon pepper
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  • 1   teaspoon
    seasoned salt
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  • 3  
    medium zucchini or summer squash, cut into 2x1-inch strips
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  • 1  
    medium red bell pepper, cut into 1-inch pieces
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  • 2   tablespoons
    olive or vegetable oil
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Directions
1.
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.
2.
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.
3.
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.

Tip
High Altitude (3500-6500 ft): No changes.
Nutrition information
Calories 190 (Calories from Fat 80); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 390mg; Total Carbohydrate 6g (Dietary Fiber 2g, Sugars 3g); Protein 23g. Daily Values: Vitamin A 45%; Vitamin C 60%; Calcium 4%; Iron 6%. Exchanges: 0 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Lean Meat. Carbohydrate Choices: 1/2. Percent Daily Values are based on a 2,000 calorie diet
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