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Phyllo-Wrapped Halibut Recipe

Phyllo-Wrapped Halibut Recipe photo by Taste of Home

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I created this easy entree to convince my husband that seafood doesn't have to taste "fishy." He likes the flaky, phyllo wrapping as well as the bright green and red vegetables hidden inside of it. —Carrie Vazzano of Rolling Meadows, Illinois

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Phyllo-Wrapped Halibut Recipe

Prep: 20 min. Bake: 20 min.

Yield: 2 Servings

20 20 40

Ingredients

4 cups fresh baby spinach
3/4 cup chopped sweet red pepper
3/4 teaspoon salt-free lemon-pepper seasoning, divided
1/2 teaspoon lemon juice
6 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons reduced-fat butter, melted
2 halibut fillets (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese

Directions

In a large nonstick skillet lightly coated with cooking spray, saute spinach and red pepper until tender. Add 1/2 teaspoon lemon-pepper and lemon juice. Remove from the heat; cool.
Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; brush with butter. (Until ready to use, keep phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Layer remaining phyllo over first sheet, brushing each with butter. Cut stack in half widthwise.
Place a halibut fillet in the center of each square; sprinkle with salt and pepper. Top with cheese and spinach mixture. Fold sides and bottom edge over fillet and roll up to enclose it; trim end of phyllo if necessary. Brush with remaining butter; sprinkle with remaining lemon-pepper.
Place seam side down on prepared baking sheet. Bake at 375° for 20-25 minutes or until golden brown. Yield: 2 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts 1 serving equals 330 calories, 12 g fat (6 g saturated fat), 64 mg cholesterol, 676 mg sodium, 26 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch, 1 fat.

Originally published as Phyllo-Wrapped Halibut in Light & Tasty April/May 2006, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Phyllo-Wrapped Halibut

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Reviewed on Jan. 11, 2011 by margaret.brown126

This was simple yet elegant. Delish, It makes it hard to pay the $$ at a high end restaurant when you can make this at home. My husband suggested using salmon or grouper.

Reviewed on Aug. 28, 2008 by pavel

The best!! It is a "fancy restaurant" quality meal that you can make at home! To speed up preparation, I use frozen spinach (thawed and drained) and roasted red peppers from a jar and it is still great!

Reviewed on Apr. 03, 2008 by santeensmom

My family just loves this dish and we aren't spinach people, but wow! One of our favorites!

Reviewed on Feb. 17, 2008 by cookjan

If you love fish you must try this! A great recipe. I have used blue gill, crappe and cod