Phyllo-Wrapped Halibut Recipe photo by Taste of Home
Total Time
Prep: 20 min. Bake: 20 min.
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

Updated: Aug. 23, 2023

Phyllo-Wrapped Halibut

Prep Time 20 min
Cook Time 20 min
Yield 2 servings.

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 stick margarine, melted
  • 2 halibut fillets (4 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded part-skim mozzarella cheese

Directions

  1. In a large 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.
  2. Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place 1 sheet of phyllo dough on a work surface; brush with margarine. (Until ready to use, keep phyllo dough covered with a damp towel to prevent it from drying out.) Layer remaining phyllo over first sheet, brushing each sheet with margarine. Cut stack in half widthwise.
  3. 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 margarine; sprinkle with remaining lemon pepper.
  4. Place seam side down on prepared baking sheet. Bake at 375° for 20-25 minutes or until golden brown.

Nutrition Facts

1 fillet: 317 calories, 11g fat (3g saturated fat), 65mg cholesterol, 726mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 fat, 1 starch.

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