Real Recipes From Real Home Cooks ®

halibut pockets

★★★★★ 1
a recipe by
Sherry Blizzard
Piney Flats, TN

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).

★★★★★ 1
serves 2
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For halibut pockets

  • 1/2
    red onion, sliced thin
  • 1/3 md
    red and green bell pepper, 1/4" slices
  • 2 sm
    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

How To Make halibut pockets

  • 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.