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Italian Halibut with Vegetables

4 (4 oz.) Halibut Steaks
1/2 cup oil-free prepared Italian dressing
Foil
1 medium carrot, cut into julienne strips
1 medium zucchini, cut into julienne strips
2 Tbsp. sliced green onions


Place Steaks in medium non-metal bowl. Pour dressing over Steaks; turn to coat. Cover; refrigerate 1 to 2 hours, turning occasionally. Heat oven to 425 degrees F. Cut foil into four 12x8 inch rectangles. Remove each steak from dressing; place on one end of a foil rectangle; set aside.


Spray medium non-stick skillet with non-stick cooking spray. Heat over medium-high heat until hot. Stir-fry carrots 2 minutes. Add zucchini and green onions; cook and stir 1 to 2 minutes until vegetables are crisp-tender. Top each steak with 1/4 of the vegetable mixture. Fold foil in half over steak and vegetables; seal edges securely with tight double folds, allowing some space for air circulation. Place packets on ungreased cookie sheet.


Bake at 425 degrees F for 10-15 minutes. To serve, cut X-shaped slit in top of foil; peel back foil.


4 servings



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