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Phyllo-Wrapped Halibut

 Phyllo-Wrapped Halibut
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
2 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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 sheet 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

2 of 2

Phyllo-Wrapped Halibut (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.