|Nutritional Guidelines (per serving)|
|Servings: Serves: 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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)
- Gather the ingredients.
- Preheat grill medium high heat.
- 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.
- Crimp edges of foil over and seal packets well. Place on grill and cook for 10 minutes, turn, and cook for a remaining 10 minutes.
- 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.