Halibut Pockets Recipes

HALIBUT POCKETS

Halibut Pockets image

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...

Provided by Sherry Blizzard

Categories Fish

Time 25m

Number Of Ingredients 9

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

Steps:

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.

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