Lemon Pepper Halibut Packets

I am finding more and more that I only really like fish cooked a few ways.  I do love it deep fat fried, but I am not going to do that at home - we will save that for a restaurant.  I am also seeing repeats of the same kinds of recipes in my patterns of cooking fish - which makes me laugh.  I am trying really hard not to eat fish covered in cocktail sauce or tartar sauce, so here are few recipes of how Clyde and I have come to enjoy our fish pretty much straight up.

Lemon Pepper Halibut
1 pound halibut, 1/2 ot 3/4 inch thick (see note at bottom)
1 teaspoon lemon pepper without salt
1 1/2 teaspoons sea salt
1 medium zucchini or summer squash, cut into 2x1-inch strips
1 medium red bell pepper, cut into 1-inch strips
1 lemon, sliced thin
2 Tablespoons olive oil

Preheat oven to 475 degrees or heat coals or gas grill for direct heat.  Cut four foil sheets into 18x12 inch pieces of heavy duty foil. Spray with cooking spray.  Cut fish into 4 servings, if necessary.  Place 1 piece of fish on each foil square.  Sprinkle fish with 1/4 teaspoon of the lemon pepper on each square and divide the salt equally among the squares.  Lay lemon slices over fish - however many you want on each fish (I usually use three slices per piece).  Arrange the squash and peppers over each piece of fish so it is evenly distributed.  Drizzle with the olive oil.  Seal edges tight -  making a 1/2 inch fold and folding again.  Allow space on sides for expansion and air circulation of packets.

Cooking time in the oven is 15 minutes.

Cover and grill packets over medium heat for 15-20 minutes or until the fish flakes with a fork and vegetables are tender.  Place packets on plates.  Cut an X across each packet and fold back foil.  You can remove the fish and vegetables to your plate or eat from the packet.  (Clyde and I like to remove our fish and vegetables because the squash has broken down at this point and it is swimming in liquid - but the choice is yours).

I serve this meal with a big tossed salad and fresh green beans in the summer in the winter I use canned green beans.  It is really good with a good loaf of French bread (but I am trying to be good and eat less white flour).

Note:  This is good with any good quality white fish.  I have made it with flounder but have cut the cooking time back to about 10 minutes on the oven (without the vegetables) and no more than 15 on the grill because the fillets are so thin.  When I use flounder, I cook the vegetables in a separate pouch.  Another favorite of ours is orange roughy.  It is a very mild white fish that is not very expensive.  Clyde is not a big fan of squash and he can no longer eat bell peppers.  He doesn't mind scraping off the vegetables and just enjoying the fish - hence why I serve another cooked vegetable he will eat.