small halibut steaks, 3/4 inch thick (about 1 1/2 lb)
tablespoon olive or canola oil
teaspoon ground cumin
cup green salsa (salsa verde)
cup fresh corn kernels or frozen whole kernel corn
small tomato, seeded and chopped ( 1/2 cup)
ripe avocado, pitted, peeled and chopped
Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray half of one side of each piece with cooking spray.
Brush halibut lightly with oil. Sprinkle with salt and cumin. On sprayed side of each foil piece, place halibut. In small bowl, mix salsa, corn and tomato; spoon onto halibut.
Fold foil over halibut and salsa mixture 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 10 to 15 minutes, rotating packets 1/2 turn after 5 minutes, until halibut flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with avocado.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Many different brands of green salsa are available, some spicier than others. Look for a heat level to your liking.
We calculated the nutrition of this recipe at the time it was created on 06/22/2011. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.