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Lemon-Pepper Halibut & Zucchini Pouches
 

Ingredients
  • 1 pound Halibut Fillets (need total of 4 fillets)
  • 1 teaspoon dried basil leaves or 1 tablespoon of fresh basil leaves
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon salt
  • 4 smaller zucchini (may substitute yellow summer squash), cutting each into 4 long strips
  • 1 yellow bell pepper (may substitute green or red bell pepper)
  • 2 Tablespoons grapeseed or olive oil

Instructions
  1. Heat grill.
  2. Cut 4 (14 * 12 in.) sheets of heavy duty foil and spray with cooking spray.
  3. Cut 4 equal servings of Halibut.
  4. Place one piece of fish in the center of each piece of foil.
  5. Sprinkle fish with the basil, salt, and lemon-pepper seasoning.
  6. Arrange zucchini and bell pepper over fish.
  7. Drizzle with oil.
  8. Pull 2 sides of foil up over fillets and zucchini so that edges meet and seal with tight ½ inch fold and then fold over again, while leaving space for heat to circulate.
  9. Fold other ends to seal.
  10. Place puched on grill over medium heat.
  11. Cover the pouches and cook for 20 minutes, or until fish flakes easily with a fork.
  12. Rotate pouches after 10 minutes.
  13. Cut a large “X” across the foil and peel back edges to serve.