Best 2 Phyllo Wrapped Halibut Recipes

Phyllo wrapped halibut is a delightful dish that combines the delicate flavor of halibut with the crispy texture of phyllo dough. It is a great meal for special occasions or a weeknight dinner, and it can be easily customized to fit your own preferences. Whether you prefer a simple lemon and herb filling or a more complex sauce, this dish is sure to please everyone at the table. The key to making a great phyllo wrapped halibut is to use fresh, high-quality ingredients and to cook it properly. The halibut should be cooked until it is flaky and tender, but not overcooked. The phyllo dough should be crispy and golden brown. With a little practice, you'll be able to make this dish like a pro.

Check out the recipes below so you can choose the best recipe for yourself!

PHYLLO-WRAPPED HALIBUT

Phyllo-Wrapped Halibut image

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

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 10

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

Steps:

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 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.

Nutrition Facts : Calories 330 calories, Fat 12g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 676mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges

PHYLLO-WRAPPED HALIBUT FILLETS WITH LEMON SCALLION SAUCE

Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce image

The flaky phyllo crust keeps the halibut moist and delicious. For a nicer presentation, cut halibut in half at an angle before placing on sauce.

Provided by JAYDA

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 35m

Yield 2

Number Of Ingredients 8

Ingredients

2 tablespoons melted butter
4 sheets phyllo dough
2 (5 ounce) halibut fillets
salt and pepper to taste
2 teaspoons chopped fresh dill
3 tablespoons lemon juice
½ cup whipping cream
2 green onions, finely chopped

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

Nutrition Facts : Calories 587.3 calories, Carbohydrate 24.7 g, Cholesterol 157.4 mg, Fat 39.1 g, Fiber 1.2 g, Protein 33.9 g, SaturatedFat 22 g, Sodium 367.5 mg, Sugar 1 g

Tips:

When choosing halibut, look for firm, opaque flesh with a mild, slightly sweet smell. Avoid fish that is soft, discolored, or has a strong odor.
To ensure even cooking, use a sharp knife to score the skin of the halibut before baking. This will help the heat penetrate the fish more easily.
If using frozen halibut, thaw it completely in the refrigerator before cooking. This will help prevent the fish from becoming dry and tough.
Phyllo dough can be delicate, so handle it carefully to avoid tearing. If the dough does tear, simply patch it up with another piece of dough.
To prevent the phyllo dough from becoming soggy, brush it with melted butter before adding the filling. This will create a barrier that keeps the moisture out.
Bake the phyllo-wrapped halibut until the dough is golden brown and the fish is cooked through. The internal temperature of the fish should reach 145°F (63°C).

Conclusion:

Phyllo-wrapped halibut is a delicious and elegant dish that is perfect for a special occasion. The flaky fish and crispy phyllo dough are a perfect combination, and the herbs and spices add a delicious flavor. This dish is sure to impress your guests and is a great way to enjoy halibut.