Grilled Halibut with Lemon Blossom Tea
The mild taste of halibut goes well with lemon tea, herbs and spices.
Grilled in a foil packet, preparation doesn't get any easier!
- Serves 2
- 2 pieces of halibut
- 6 grape tomatoes, halved
- 2 tbsp olive oil or 2 tbsp butter
- 1/4 cup panko breadcrumbs
- 4 tsp Lemon Blossom herbal tea
- sweet paprika
- fresh thyme
- lemon juice
- slice of lemon
- salt & pepper to taste
Preheat grill to 350°F.
Cut 2 18"×18" pieces of heavy-duty tin foil.
Lay one filet in the center of each piece of foil. Sprinkle with salt and pepper, then divide the grapes, breadcrumbs and Lemon Blossom tea over the tops of each fish. If you want to add more vegetables, place those in a pile on the foil first, then lay the fish on top.
Make the packet by folding over two opposite sides of the foil, then roll up the other two sides to seal. Don’t press the packet flat; leave room at the top to vent.
Place the foil packets on the grill for about 12 minutes, depending on the size of the filets. You can open one slightly to see if it is cooked.
This recipe can also be made in the oven. Preheat the oven to 400°F, then bake the fish for 15-20 minutes. Remember to vent the foil packets!