Grilled Halibut Vera Cruz 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.

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Servings 4

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ingredients 8
Prep Time 10 min
Total Time 0 min

Ingredients

4: small halibut steaks, 3/4 inch thick (about 1 1/2 pounds)

1: tablespoon vegetable oil

1/2: teaspoon salt

1/2: teaspoon ground cumin

1: cup green salsa (salsa verde)

1/2: cup fresh corn kernels or Green Giant® Niblets® frozen corn

1: small tomato, seeded and chopped ( 1/2 cup)

1: ripe avocado, pitted, peeled and chopped

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Directions

1 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.
2 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.
3 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.