Peach and Pepper Spicy Honey Halibut

• total time: Peach and Pepper Spicy H

Ingredients

Tbsp. honey

2

Tbsp. white wine vinegar or cider vinegar

1 tsp. Dijon mustard

2 cloves garlic, minced tsp. Aleppo pepper or ¼ tsp. crushed red pepper

4 4- to 6-oz. fresh or frozen skinless halibut fillets, thawed if frozen

1¼ cups thinly sliced bell pepper (any color) cup sliced fresh peach or 1 cup

1 frozen peach slices, thawed tsp. salt

¼ tsp. black pepper

Directions

1. Preheat oven to 425°F. In a small bowl whisk together first five ingredients (through Aleppo pepper).

2. Tear off four 15-inch square pieces of parchment paper. Fold in half like a book and make a crease. For each packet, open paper up; set a piece of fish near crease on one side. Add bell pepper and peach slices around fish. Sprinkle evenly with salt and pepper. Drizzle each fish with 1 Tosp. of the honey mixture.

3. Fold parchment over fish and fold open edges of parchment several times to seal. Place packets in a large shallow baking pan. Bake until fish flakes easily, 12 minutes. (Check doneness by carefully opening one packet; use a fork to check if fish flakes. If not done, seal packet and continue baking in 3-minute increments.) Makes 4 servings (1 fish fillet + ½ cup peppers and peaches each). PER SERVING 162 cal., 2 g fat (0 g sat. fat), 56 mg chol., 399 mg sodium, 15 g carb., 1g fiber, 13g sugars, 22g pro.