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Alaskan Halibut Recipe with Vegetables

Ingredients:

4 Alaskan Harvest halibut fillets, thawed
4 sheets of aluminum foil (12×18 inches each)
¼ teaspoon lemon pepper
2 cups red bell pepper strips*
2 cups zucchini, sliced*
2 cups mushrooms, sliced*
1 teaspoon Italian seasoning, dried
½ cup Cheddar cheese, shredded
* = Use any combination of fresh or frozen vegetable such as sweet onions, carrots and broccoli.

Directions:

Preheat oven to 450’F or grill to medium-high. Spray foil with nonstick cooking spray.
Place 1 fillet of halibut on aluminum sheet. Sprinkle with lemon pepper. Top with 1/2 cup of EACH vegetable. Sprinkle with Italian seasoning.
Bring up sides of foil and double fold. Double fold ends to form a packet. Repeat to make four packets.
Bake 16-20 minutes on a cookie sheet or Grill 12 to 15 minutes in covered grill.
Sprinkle with cheese before serving.

Halibut With Broccoli and Almonds

1 lb halibut fillets
2 tablespoons cornstarch
1/2 lb broccoli florets
1/2 cup julienned carrots
1/4 cup low sodium soy sauce
1 tablespoon canola oil
1/2 teaspoon sesame oil
1 garlic clove, minced
1/2 teaspoon minced ginger
2 tablespoons toasted slivered almonds
2 1/2 cups cooked wild rice

1. Cut halibut into 1″x 2″ strips and coat with corn starch.

2. Combine broccoli, carrots, soy sauce, garlic, and ginger in a mixing bowl and set aside.

3. In a large non-stick skillet heat the canola and sesame oil, add the fish and fry for 4 to 5 minutes until lightly browned. Remove the fish and set aside.

4. Stir fry the vegetable mixture for 3 to 4 minutes.

5. Add the almonds and cook for a further minute.

6.Add the fish back to the mixture and warm through for one minute.

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