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Tuscan Halibut Packets

  • Cook Time: 14 - 20 minutes
  • Servings: 4
  • Course: Main Dish

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Reynolds Kitchens tip

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  • 4 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
  • 2 cans (15 oz.) Great Northern or cannellini beans, rinsed, drained
  • 2 medium tomatoes, chopped
  • 1 1/2 teaspoons dried basil, divided
  • 4 halibut steaks (4 to 6 oz. each)
  • 4 teaspoons olive oil
  • 4 teaspoon lemon juice
  • 2 teaspoons lemon pepper
  • 4 lemon slices


Step 1

PREHEAT oven to 450°F or grill to medium-high. Combine beans, tomatoes, and 1/2 teaspoon basil.

Step 2

CENTER one-fourth of bean mixture on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Top with halibut steak; drizzle with olive oil and lemon juice. Sprinkle halibut with remaining basil and lemon pepper. Top with lemon slices.

Step 3

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 4

BAKE 16 to 20 minutes on cookie sheet in oven OR

Step 5

GRILL 14 to 18 minutes in covered grill.

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