FOIL WRAPPED HALIBUT RECIPES

Steps:

• Preheat the oven to 450°. Cut four 12-inch sheets of heavy-duty aluminum foil. Season the fish with salt and pepper. Place 1/2 teaspoon of butter in the center of each foil sheet. Lay a fillet on each sheet and top with 1/2 teaspoon of butter and one 4-inch sprig of rosemary. Enclose the fish in foil, crimping the edges to form a tight seal. Bake for 1- minutes, or until the fish is opaque throughout. Transfer the fish to plates and garnish with rosemary sprigs.

Steps:

• Preheat oven to 375 degrees F.
• Take two large pieces of aluminum foil and place one halibut fillet in the middle of each piece of foil. Curve the ends of the foil, creating a bowl, so you can put liquid in without it falling out.
• Put 3-4 Tbs of lemon juice on top of each fillet. Top each fillet with heavy pinches of sea salt and black pepper.
• Then top each fillet with 1.5 Tbs of greek yogurt. Add a branch of fresh rosemary to each fillet, and a slice of lemon as well.
• Push foil around the top of the fillets until aluminum packets are closed.
• Cook the fish for 20 minutes. ( Cook time will be more or less depending on how thick your piece of halibut is )
• Note: Don’t throw away the sauce! Use the lemon greek yogurt rosemary sauce on top of rice, potatoes or veggies.