HALIBUT-Veracruz Halibut
Denise Alford
ingredients
- Four 6 –oz halibut or tuna steaks
- One 14 1/2 oz can chopped tomatoes with green chilies, drained
- 1/4 cup sliced green onions
- 1 TBSP olive oil
- 1 tsp minced garlic
- 1 tsp drained capers
- 1 tsp snipped fresh oregano or 1/2 tsp dried oregano
- 1/2 tsp snipped fresh thyme or 1/4 teaspoon dried thyme
directions
- 1
1. Thaw fish if frozen. Rinse fish, pat dry with paper towels. Measure fish thickness. Sprinkle fish with salt and pepper. In a bowl combine drained tomatoes with green chilies, green onions, oil, garlic, capers, oregano, and thyme.
- 2
2. Fold 36 X 18 inch piece of heavy duty foil in half to make 18 square. Place fish in center of foil. Top with tomato mixture. Bring up two opposite edges of foil; seal with double –fold. Fold remaining edges together to completely enclose fish, leaving space for steam to build.
- 3
3. Preheat grill to medium for 4-6 minutes per 1/2 inch thickness of fish or until fish flakes easily when tested with a fork.
Source: B H and G Grilling
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