Halibut Pouches with Basil Cucumber Salsa

Baking fish in parchment paper, a quick-cooking method, gently preserves the fish's tenderness while capturing its flavor. Top it with a cool cucumber salsa.

Nutritional Bonus: Think of basil as a body protector. Two flavonoids found in the popular herb – orientin and vicenin – are believed to protect chromosomes from environmental damage, such as radiation. Basil also provides a moderate degree of protection against bacterial growth due to the presence of strong oils found in and on basil leaves. A natural anti-inflammatory, basil contains a substance that blocks the activity of cyclooxygenase (COX), an inflammatory-inducing enzyme – and that’s exactly what active ingredients in pain medications, such as ibuprofen and aspirin, do, too. Basil’s high percentage of vitamin A may help prevent the oxidation of blood cholesterol, which could lead to the hardening of arteries.

Related: The Easiest Baked Halibut

Prep Time
20 min
Cook Time
10 min
30 min


  • 2 cups mustard greens or kale, stems removed
  • 4 large fresh basil leaves
  • 8 thin lime slices (from 1 -2 limes)
  • 4 t0 5 radishes, trimmed and quartered
  • 2 tsp olive oil
  • Sea salt and fresh ground black pepper, to taste
  • 4 4-oz skinless halibut fillets
  • Ground cayenne pepper, to taste, optional


  • 1 1/2 cups diced cucumber
  • 1 1/2 tbsp finely chopped fresh basil leaves
  • 2 tsp fresh lime juice
  • Sea salt and fresh ground black pepper, to taste


  1. Preheat oven to 400°F. Tear 4 15 x 12-inch pieces of parchment paper and fold in half lengthwise like a book. Unfold pieces and lay on a work surface.
  2. Place 1⁄2 cup mustard greens on 1 piece of parchment, just to the right of the fold going lengthwise in the same direction as the fold. Place 1 basil leaf over center of greens and then 1 lime slice over top. Arrange 1⁄4 of radishes around greens. Drizzle 1⁄2 tsp oil over top and season with salt and black pepper. Place 1 halibut fillet on top. Season halibut lightly with salt, black pepper and cayenne (if using) and place another lime slice over top.
  3. Fold parchment over and starting at one end, crimp paper around ingredients (similar to making a calzone). Seal paper tightly at the end by folding over and pinching. Repeat to make 3 more pouches. Place pouches on a large baking sheet and transfer to oven. Cook for 15 to 17 minutes, or until fish is opaque and flakes easily when tested with a fork.
  4. Meanwhile, in a medium bowl combine all salsa ingredients.
  5. Carefully make a cut in tops of pouches with scissors. Slowly tear pouches open, being careful to avoid steam. Spoon salsa over fish.

Nutrition Information

  • Serving Size 1 pouch, 1/4 of salsa
  • Calories 144
  • Carbohydrate Content 5 g
  • Cholesterol Content 56 mg
  • Fat Content 4 g
  • Fiber Content 2 g
  • Protein Content 22 g
  • Saturated Fat Content 1 g
  • Sodium Content 206 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g