Mark Consuelos’ Fish in a Pouch
4 - 6 ounce filets of Halibut
4 tablespoons olive oil
2 lemons cut in half
20 cherry tomatoes
2 jalapenos sliced (seeds removed if you would like it to be less spicy)
1 tablespoons picked fresh cilantro or more to taste
1 tablespoons picked fresh Italian parsley or more to taste
1 tablespoons picked fresh oregano or more to taste
Sea Salt and fresh ground Pepper to taste
Preheat your grill to medium heat about 350 degrees
Tear four large squares of aluminum foil (about 12 to 16 inches)
Place each square in a bowl to support your pouch while you assemble it
In each the foil lined bowl add halibut , 1 tablespoon olive oil , juice from ½ lemon, 5 cherry tomatoes, 2 or more slices of jalapeno, fresh cilantro , fresh Italian parsley, and fresh oregano. Season with sea salt and pepper.
Pinch the foil shut by gathering all 4 corners and place on grill for 15 minutes or until the fish can be flaked with a fork.
Enjoy - we like to eat it out of the pouch to get every yummy bite!