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. MORE+ LESS-

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

tablespoon vegetable oil

1/2

teaspoon salt

1/2

teaspoon ground cumin

cup green salsa (salsa verde)

1/2

cup fresh corn kernels or frozen corn

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

ripe avocado, pitted, peeled and chopped

Hide Images

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.

If you can purchase only large fish steaks, cut them in half before cooking.
You may want to check the different brands of green salsa. Some may be spicier than others. Choose the one to your liking.
Once avocados are cut and exposed to air, they begin to turn brown, as do apples or pears. So chop the avocado shortly before serving.

Nutrition Information