Halibut Packets Vera Cruz

 

4

small halibut steaks, 3/4 inch thick (about 1 1/2 lb)

1

tablespoon olive or canola oil

1/4

teaspoon salt

1/2

teaspoon ground cumin

1

cup green salsa (salsa verde)

1/2

cup fresh corn kernels or frozen whole kernel corn

1

small tomato, seeded and chopped ( 1/2 cup)

1

ripe avocado, pitted, peeled and chopped

• 1 Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray half of one side of each piece with cooking spray.
• 2 Brush halibut lightly with oil. Sprinkle with salt and cumin. On sprayed side of each foil piece, place halibut. In small bowl, mix salsa, corn and tomato; spoon onto halibut.
• 3 Fold foil over halibut and salsa mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• 4 Cover and grill packets over medium heat 10 to 15 minutes, rotating packets 1/2 turn after 5 minutes, until halibut flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with avocado.