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Grilled Halibut Vera Cruz Packs Recipe

Top tender halibut steaks with sweet-spicy corn salsa for a Southwestern supper that goes from start to finish in less than half an hour.

Prep Time: 10 Mins | Total Time: 20 Mins | Makes: 4 servings

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Ingredients:

4 small halibut steaks, 3/4-inch thick (about 1 1/2 pounds)
1 tbsp (15 mL) vegetable oil
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) ground cumin
1 cup (250 mL) green salsa (salsa verde) or Old El Paso* Thick N' Chunky Salsa
1/2 cup (125 mL) Green Giant* Frozen Niblets* or Peaches & Cream Whole Kernel Corn
1/2 cup (125 mL) seeded, chopped tomato
1 ripe avocado, pitted, peeled and chopped

Method:

Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with nonstick cooking spray.
Brush fish lightly with oil. Sprinkle with salt and cumin. Place fish on sprayed side of foil sheets. Mix salsa, corn and tomato; spoon onto fish. Fold foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets 4 to 5 inches from medium heat 10 to 15 minutes or until fish flakes easily with fork. Place packets on plates; unfold foil. Sprinkle with avocado.

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