Name: Grilled Halibut Packages
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup packed fresh parsley sprigs; 1 cup fresh cilantro leaves; 1 piece fresh gingerroot (about 1-in.), peeled and chopped; 1 medium lemon, zested and juiced; 2 tablespoons olive oil; 3/4 teaspoon sea salt; 2 cups grape tomatoes, halved; 1-3/4 cups fresh corn; 4 halibut fillets (6 ounces each)

Nothing could be easier than this elegant, delicious and healthy dinner. I love serving it to guests because I make the packets ahead of time along with a salad. —Trisha Kruse, Eagle, Idaho

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Grilled Halibut Packages with Lemon and Fresh Herbs

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Yield:4 servings

Prep:15 min

Cook:15 min

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Ingredients

1 cup packed fresh parsley sprigs
1 cup fresh cilantro leaves
1 piece fresh gingerroot (about 1-in.), peeled and chopped
1 medium lemon, zested and juiced
2 tablespoons olive oil
3/4 teaspoon sea salt
2 cups grape tomatoes, halved
1-3/4 cups fresh corn
4 halibut fillets (6 ounces each)

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Directions

Place first six ingredients in a food processor; process until finely chopped. Add 2 tablespoons of herb mixture to a large bowl with tomatoes and corn; toss to coat.

Place each fillet on a large piece of heavy-duty foil (about 18x12 in.). Top each filet with a fourth of the remaining herb mixture, spoon tomato-corn relish around fish. Fold foil around fish, sealing tightly. Grill, covered, over medium-high heat until fish just begins to flake easily with a fork, 12-14 minutes.
To serve, open foil carefully to allow steam to escape. Remove to serving plates and garnish with additional fresh herbs, as desired.

Nutrition Facts

1 serving: 293 calories, 10g fat (2g saturated fat), 83mg cholesterol, 500mg sodium, 17g carbohydrate (6g sugars, 3g fiber), 35g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...