Halibut Pockets

4
Sherry Blizzard

By
@akflurry

About a year ago I learned the value of parchment paper premade envelopes.

Here's the promo....go get them at Safeway in the foil aisle! There are 10 bags to a box. Or, make your own pockets from parchment paper.

Parchment paper cooking forces the fish to "steam" rather than cook...there is a difference! Fish that is steamed has a lighter and more delicate texture (which I prefer).

This recipe is just right for two people (1/2 lb of halibut each).

Rating:

★★★★★ 1 vote

Comments:
Serves:
2
Prep:
10 Min
Cook:
15 Min
Method:
Bake

Ingredients

  • 1/2
    red onion, sliced thin
  • 1/3 medium
    red and green bell pepper, 1/4" slices
  • 2 small
    zuchinni, cut into 1/4" slices
  • 20
    grape tomatoes, cut in 1/2
  • 2 c
    collard greens, steamed or canned and drained
  • 1 lb
    halibut, skinned (or any white fish of your choice)
  • 2-3 Tbsp
    seasoning (i use pikes place fish seasoning, or even a cajun seasoning)
  • 2 Tbsp
    lemon juice
  • 4 Tbsp
    butter

How to Make Halibut Pockets

Step-by-Step

  1. Put parchment paper envelopes on a baking sheet. Inside, layer the first five ingredients. (oops...I didn't put on the collards before I took the picture....the collards need to be on top.)
  2. Sprinkle both sides of the halibut with the your choice of rub. I like Pikes Landing Fish Seasoning, any kind of dill seasoning, and I am very fond of Cajun seasoning. Top with lemon juice and dot with butter. Place on top of the veggies.
  3. Wrap up parchment paper tight and bake in a 350 oven for 15 minutes. Allow to sit 5 minutes before opening.

Printable Recipe Card

About Halibut Pockets

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy Healthy



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