TUSCAN ALASKA HALIBUT

Prep Time: 10 minutes   Cook Time: 20 minutes   Servings: 4

4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
2 cans (15 oz. each) Great Northern or cannellini beans, rinsed and drained
2 medium tomatoes, chopped OR 1 can (14.5 oz.) diced tomatoes, drained
1/4 cup prepared pesto, divided
4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
4 teaspoons fresh lemon juice
1/2 teaspoon ground white pepper
2 teaspoons lemon pepper seasoning
4 lemon slices

Preheat oven to 450ºF or grill to medium-high.

Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Partially thaw frozen halibut in microwave for 8 minutes on medium- low (30% power), turning fish over after 4 minutes.

Combine beans, tomatoes, and 2 tablespoons pesto; mix well.

Center one-fourth of bean mixture on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Top with halibut; drizzle with lemon juice. Spread halibut with remaining pesto; sprinkle with white pepper and lemon pepper. Top with lemon slices.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake packets on a cookie sheet for 16 to 20 minutes OR grill in a covered grill for 14 to 18 minutes. Cook just until fish is opaque throughout.

Nutrients per serving: 419 calories, 11g total fat, 2g saturated fat, 25% calories from fat, 50mg cholesterol, 41g protein, 36g carbohydrate, 10g fiber, 875mg sodium, 250mg calcium and .7g omega-3 fatty acids.