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Halibut Veracruz

Date added: December 5, 2007

  • Servings: 4 change
  • Calories per serving: 201
  • Prep time: 20
  • Cook time: 8

Ingredients

  • 1 1/2 pound mahi mahi, grouper or tuna steaks (4 steaks) 1 inch thick
  • 1/4 tsp salt, table
  • 1/8 tsp spice, pepper, black, ground
  • 1 3/4 cup tomatoes, canned with green chile peppers (14 oz. can) drained
  • 1/4 cup onion, green, chpd, fresh
  • 1 tbsp oil, olive, extra virgin
  • 2 garlic cloves minced
  • 1 tsp capers, cnd, drained
  • 1 tsp herb, oregano, fresh, intl
  • 1/2 tsp thyme, fresh

Recipe Method

1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Sprinkle with salt and pepper. In a small bowl combine drained tomatoes with green chile peppers, green onions, oil, garlic, capers, oregano and thyme; set aside.

2. Tear a 36x18-inch piece of heavy-duty foil; fold in half to make 18-inch square. Place fish steaks in center of foil. Top with tomato mixture. Bring up two opposite edges of foil; seal with a double fold. Fold remaining edges together to completely enclose fish, leaving space for steam to build.

3. Place foil packet on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork.

Nutritional Facts

Per serving% Daily Value*
Calories 20110%
Fat 5g7%
Cholesterol 125mg42%
Sodium 571mg 24%
Carbohydrates 4g10%

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