Foil Pack Halibut Florentine Food

HALIBUT AND VEGGIE FOIL PACKET RECIPE

Steps:

• Preheat outdoor grill to medium heat or indoor oven to 400 degrees. Prepare 4 sheets of heavy-duty aluminum foil at least 16" x 12". Season each halibut filet on all sides with salt and pepper then set aside.
• Spray the center of each piece of foil with cooking spray and add a quarter of the sliced zucchini to each sheet. Divide the onion and bell pepper evenly among each packet and season all the veggies lightly with salt and pepper.
• Place one seasoned filet on top of each bed of veggies and sprinkle with your choice of chopped fresh herb and parsley. Lay 2-3 slices of lemon on top of each piece of fish and drizzle approximately 1 tsp of olive oil over the fish and veggies.
• Fold long sides of foil up and over and bring edges together. Roll the foil together, moving downward until 1-2" from the top of the fish. Fold both short ends together to seal the packet but make sure to leave enough space inside the packet for steam expansion.
• Place packets directly on grill or on a baking sheet in the oven. Grill them 8-9 minutes or bake 12-14 minutes in the oven or until veggies are tender and fish is barely cooked through. Remove from grill or oven and carefully open packets to allow steam to escape. Enjoy!

FOIL-PACK HALIBUT FLORENTINE

Steps:

• Heat grill to medium-high heat.
• Spoon 1/2 cup rice onto center of each of 4 large sheets of heavy-duty foil with sides slightly rolled up. Pour 1/2 cup warm water over each mound of rice; top with 1 fish fillet. Arrange spinach around fish; drizzle with dressing.
• Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside.
• Grill 10 min. or until fish flakes easily with fork. Cut slits in foil to release steam before opening packets; top with cheese.

FOIL-PACK FISH FLORENTINE FOR TWO

Steps:

• Heat oven to 375ºF.
• Spoon 1/2 cup rice onto center of each of 2 large sheets of heavy-duty foil with sides slightly turned up. Pour 1/2 cup warm water over each mound of rice; top with 1 fish piece. Arrange spinach around fish; drizzle with dressing.
• Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in single layer in shallow pan.
• Bake 15 min. Cut slits in foil to release steam before opening packets; top with cheese.

FOIL-PACK FISH FLORENTINE FOR TWO

Steps:

• Preheat oven to 375 degrees F. Spoon 1/2 cup rice onto center of each of two 18-inch-long sheets of heavy-duty foil. (Or use double-layer sheets of regular foil.) Fold up all sides of foil slightly to form rim. Pour 1/2 cup warm water over each mound of rice; top each with 1 fish piece.
• Arrange spinach around fish. Drizzle dressing evenly over fish and spinach. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in shallow baking pan.
• Bake 15 minutes. Place one packet on each of two dinner plates. Cut slits in foil with sharp knife to release steam before opening each packet. Sprinkle evenly with cheese.

HALIBUT FLORENTINE

Steps:

• Melt butter in sauce pan.
• Add flour.
• Add milk and stir until thick to make a white sauce.
• Add 1/4 cup of the parmesan cheese and stir until melted.
• Add salt and pepper to sauce to taste.
• Place spinach in bottom of casserole dish.
• Top with fish fillet(s).
• Cover with white sauce.
• Combine Mozzarella, 1/4 cup of Parmesan, cheddar cheese, bread crumbs and Old Bay Seasoning.
• Sprinkle over top of sauce.
• Bake at 350°F for 20-30 minutes (no need to cover with foil).

HALIBUT IN FOIL PACKETS WITH NORTH AFRICAN FLAVORS

Steps:

• Build a campfire and let it burn down until the embers glow; you don't want flames to cook the fish. Otherwise, heat an oven to 400 degrees.
• Quarter the preserved lemons. Slice away and discard the flesh and pith. Cut the remaining zest into strips and combine with the olives, sliced garlic, and cumin and coriander seeds.
• Place each halibut steak in the center of a large double layer of aluminum foil. Fold up the edges slightly, then lightly season the fish with salt and pepper. Top with 1/4 of the olive mixture and 1 tablespoon olive oil. Bring the edges of the foil together and pinch them firmly to create an airtight seal. The packets can be made a few hours ahead and refrigerated.
• Place the packets in the medium-hot embers of the fire, or if the fire is too fierce, on a rack above it. Leave to cook for 10 minutes or so, depending on the heat of the fire. The fish should feel just firm if prodded through the foil with a wooden spoon handle. Otherwise, cook in the oven for 15 minutes. Unwrap the packets carefully and scatter with chopped coriander, if you like.

CREAMY HALIBUT FLORENTINE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a heavy-bottomed saucepan over medium-low heat stir together the half and half cream with cheddar cheese and Parmesan cheese until melted and smooth; mix in the flour and water stirring constantly until thickend and smooth; remove from heat.
• Sprinkle the spinach evenly into the baking dish.
• Brush the halibut on both sides with melted butter, then season with seasoned salt (or white salt) and black pepper on both sides.
• Place the halibut steaks over the spinach, then pour the cheese sauce over the halibut.
• Bake 35-40 minutes or until fish flakes easily with a fork.
• Divide onto four plates.
• Delicious!