We LOVE FISH! Especially fish we catch ourselves. Personally, I think that since we have lived in Alaska we have a duty to eat what we put into our freezer at least once a week. Jim found this recipe and asked me to make it. #1...the original recipe called for rock fish and did not include Halibut and #2 I didn't have any of the spices or could get them! But I saw value in the recipe and decided to adapt it . I like all the ingredients included but felt it should have a more well-rounded flavor...more dill, garlic, and lemon. About a year ago I learned the value of parchment paper pre-made pockets. Here's the promo....go get them at Safeway in the foil aisle! Same section as the CrockPot Condoms that will save you time and energy in clean up! They are great! Especially for delicate fish...not to say that halibut is a delicate fish...but parchment paper cooking force the fish "steam" rather than cook...there is a difference! Fish that is steamed has a lighter and more delicate texture (which I prefer).
The hunky hubby and I have our halibut packaged in 1 lb. portions...just right for the two of us. This recipe is for two people.
You need...Parchment paper or parchment paper envelopes, lemon juice, halibut seasoning ( I use Pike's Place Fish Northwest Seafood Seasoning....but just use a combo of dill, garlic, but you can use a combo of celery seed, dill garlic, lemon, on, pepper and sea salt that is soaked in 2 TBSP of white wine.)
1/2 a red onion sliced thin
1/3 red and green bell pepper
2 small zucchini sliced about 1/2"
20 grape tomatoes sliced in half
2 cups collard greens (come see me if you need some)
1 lb white fish.....I am using halibut tonight
2 TBSP lemon juice
4 TBSP butter
So easy! Put the parchment envelopes on a baking sheet. Layer with onion, peppers, zucchini, tomatoes and collard greens.