Phyllo-Wrapped Halibut Recipe

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.

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