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.

  • prep time 10 min
  • total time
  • ingredients 8
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    290
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    720mg
    720%;
    Total Carbohydrate
    12g
    12%
    (Dietary Fiber
    4g
    4%
    ),
    Protein
    34g
    34%
    ;
    % Daily Value*:
    Iron
    8%;
    Exchanges:
    1 Starch; 4 Lean Meat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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