This recipe comes together easily and is tasty. I've used orange roughy and mahi mahi fillets with success. This is a revised recipe for health from the Saturday Evening Post: The Mediterranean Diet. -- posted by Southern Lady

This is a delicious recipe for fish and chips, the old-fashioned English way. White cod is the preferred fish, but flounder works nicely too. -- posted by Nicole Marciano

Adapted from Bon Appetit -- posted by Valerie in Florida

A deeply spiced and aromatic paste combines with coconut milk to create a rich satin sauce in this Cooking Light recipe. I actually substituted grouper for the halibut. The husband's not a huge fish fan, but he loved it. I look forward to trying tilapia in this as well. -- posted by 3LittleBirds

good way to use halibut...get ready for some heat. -- posted by April410

A very easy and low cal recipe from Corfu a Greek inland.It can be made with any other fish you prefer.I hope you like it. -- posted by katia

From a recipe card in the fish department of my local market. -- posted by Oohlala

Ingredients:

• 4 Alaskan Harvest halibut fillets, thawed
• 4 sheets of aluminum foil (12×18 inches each)
• ¼ teaspoon lemon pepper
• 2 cups red bell pepper strips*
• 2 cups zucchini, sliced*
• 2 cups mushrooms, sliced*
• 1 teaspoon Italian seasoning, dried
• ½ cup Cheddar cheese, shredded
• * = Use any combination of fresh or frozen vegetable such as sweet onions, carrots and broccoli.

Directions:

1. Preheat oven to 450’F or grill to medium-high. Spray foil with nonstick cooking spray.
2. Place 1 fillet of halibut on aluminum sheet. Sprinkle with lemon pepper. Top with 1/2 cup of EACH vegetable. Sprinkle with Italian seasoning.
3. Bring up sides of foil and double fold. Double fold ends to form a packet. Repeat to make four packets.
4. Bake 16-20 minutes on a cookie sheet or Grill 12 to 15 minutes in covered grill.
5. Sprinkle with cheese before serving.

Pair this recipe with a great wine from wine.com or My Wines Direct.