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Greek-baked Alaska Halibut in a Pouch
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This light, coloful recipe features the tangy tastes of Greek cuisine: feta, onion, citrus, oregano, and lemon pepper.

Halibut makes the perfect fish for this delightful ethnic dish, as its mild flavor and flaky, moist texture adapt well to most any culinary context.

This dish is also excellent with 1/2 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.


Greek-baked Alaska Halibut in a Pouch

Serves 4

4 wild Alaskan Halibut fillets (6 oz each), thawed or frozen
4 sheets cooking parchment* (12x18 inches each)
Organic lemon pepper
1 Roma tomato, thinly sliced
1/2 cup thinly sliced red onion
1/2 small red bell pepper, thinly sliced
1/2 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 organic extra virgin olive oil
1 1/2 teaspoons chopped organic oregano leaves
1/2  cup crumbled feta cheese
Fresh chopped parsley for garnish

*You can use foil if parchment is unavailable, although we do not recommend it, given the observed association between aluminum and Alzheimer's (no cause-and-effect relationship has been proven).


Heat oven to 450 F.

  • Rinse any ice glaze from frozen Halibut under cold water; pat dry with paper towel. Place the parchment sheets on a countertop and brush or spray with oil. Center Halibut portions on each sheet 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 parchment 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 12‒13 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.


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.



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