GRILLED LEMON PEPPER HALIBUT AND SQUASH FOIL PACKS
Grilling foil bundles is the secret to creating moist and flavorful fish and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt.
- Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.
Nutrition Facts : Calories 190, Carbohydrate 6 g, Cholesterol 60 mg, Fiber 2 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 3 g, TransFat 0 g
GRILLED HALIBUT VERA CRUZ FOIL PACKS
Top tender halibut steaks with sweet-spicy corn salsa for a Southwestern supper that goes from start to finish in less than half an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
- Brush fish lightly with oil. Sprinkle with salt and cumin. Place fish on sprayed side of foil sheets. Mix salsa, corn and tomato; spoon onto fish. Fold foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets 4 to 5 inches from medium heat 10 to 15 minutes or until fish flakes easily with fork. Place packets on plates; unfold foil. Sprinkle with avocado.
Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 90 mg, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg
LEMON- AND PEPPER- GRILLED HALIBUT
Categories Citrus Fish Low Carb Low Fat Low Sodium Grill/Barbecue Bon Appétit
Yield Serves 2
Number Of Ingredients 6
Steps:
- Place lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour.
- Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges.
DILLED LEMON-PEPPER HALIBUT
Enjoy this hearty halibut sprinkled with lemon-pepper seasoning that's ready in just 15 minutes - perfect for a dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray. Sprinkle lemon-pepper seasoning over both sides of halibut; place on cookie sheet.
- In small bowl, mix shallot, dill and oil. Spread mixture over fish.
- Bake 6 to 10 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 110, Carbohydrate 0 g, Cholesterol 60 mg, Fiber 0 g, Protein 21 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 0 g
GRILLED SUMMER SQUASH
Grilling food in foil packets creates steam so food cooks in its own juices, which makes the contents flavorful and lower in fat. Best of all: no cleanup! -Lisa Finnegan, Forked River, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Divide between two double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetable mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foils carefully to allow steam to escape.
Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GRILLED MEXICAN FISH FOIL PACK
Keep fish moist-and cleanup to a minimum-by grilling ingredients in individual foil packets.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat. If fish fillets are large, cut into 6 serving pieces. Place fish in heavy-duty aluminum foil bag. Mix olives, capers, tomato, onions and garlic; spoon over fish. Drizzle with lemon juice. Sprinkle with salt and pepper. Double-fold open end of bag.
- Cover and grill bag 5 to 6 inches from medium heat about 15 minutes or until fish flakes easily with fork. Place bag on serving plate. Cut large X across top of packet; fold back foil. Serve fish with lemon wedges.
Nutrition Facts : Calories 115, Carbohydrate 2 g, Cholesterol 60 mg, Fiber 1 g, Protein 22 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg
GRILLED MEDITERRANEAN TILAPIA FOIL PACKS
We filled foil packets with tilapia fillets, grape tomatoes, chopped artichoke hearts and Kalamata olives, then grilled them over medium heat for an easy, dirty-dish-busting meal that's ready in 30 minutes.
Provided by Sarah Caron
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In medium bowl, stir together tomatoes, artichoke hearts and olives; set aside.
- Cut 2 (18-inch-long) sheets of heavy-duty foil. Place 1 tilapia fillet in center of each sheet. Spoon tomato mixture evenly over tilapia. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over medium heat. Cover grill; cook 20 minutes or until fish flakes easily with fork.
- Open packets carefully. Sprinkle salt and pepper over top; serve with lemon wedges.
Nutrition Facts : ServingSize 1 Serving
GRILLED PINEAPPLE-CHICKEN FOIL PACKS
Bell peppers and other sweet-and-sour ingredients add incredible flavor to chicken when steamed together on the grill inside no-fuss foil pockets.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
- Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 31 g, TransFat 0 g
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GRILLED FOIL PACKET HALIBUT RECIPE | WEGMANS
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Servings 4Calories 210 per serving
- Preheat grill on HIGH 10 min. Arrange 2 fillets a few inches apart on single piece of heavy duty aluminum foil; season with salt and pepper. Top each fillet with 3 thyme sprigs, 4 lemon slices, and 2 bay leaves. Layer another fillet on each, making a "sandwich." Season with salt and pepper; cover with other piece of foil. Crimp edges to form tightly sealed packet.
- Reduce heat to MED. Grill uncovered, 8-10 min, or until internal temp reaches 130 degrees (check by inserting thermometer through foil and halfway into thickest part of fish). Carefully open foil packet using oven mitts; avoid steam. Let rest at least 2 min.
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