In the mood for a Caribbean meal? Use a poblano if looking for a milder spice or crank up the heat with either a serrano or even a habanero pepper.
- 4 halibut fillets, about 6 ounces/170 g each
- 1/2 cup/1200 mL sweet onion, sliced
- 2 poblano peppers, seeded and chopped
- 3 cloves garlic, minced
- 3 tablespoons/45 mL olive oil
- 2 tablespoons/30 mL fresh thyme leaves
- 1 tablespoons/15 mL fresh lemon juice
- 2 tablespoons/30 mL orange juice
- 1/2 teaspoon/2.5 mL sea salt
- 1/2 teaspoon/2.5 mL black pepper
- 4 large pieces of aluminum foil
- 4 lemon wedges
- 1/4 cup/60 mL cilantro leaves (optional)
1. Preheat grill medium high heat.
2. Place one piece of halbut in each piece of foil. Combine, garlic, olive oil, thyme, lemon juice, and orange juice small bowl. Brush well with mixture on both sides of fish. Place equal portions of onion and poblano on each piece of fish. Season lightly with salt and black pepper.
4. When fish no longer appears opaque (at least an internal temperature of 145-150 degrees), and vegetables become tender, remove from heat. Allow packets to stand for 5 minutes before opening. Garnish with lemon wedges and cilantro leaves.
|Nutritional Guidelines (per serving)|