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Tuscan Halibut

4 sheets aluminum foil
2 cans (15-ounce) cans cannellini beans, rinsed and drained
2 medium tomatoes chopped, or 1 can (14.5-ounce.) diced tomatoes, drained
1/4 cup prepared pesto, divided
4 (4 to 6-ounce) Alaska halibut steaks , thawed if necessary
4 teaspoons lemon juice
2 teaspoons lemon-pepper seasoning
4 lemon slices

1. Preheat oven to 450°F or grill to medium-high.
2. Combine beans, tomatoes, and 2 tablespoons pesto; mix well.
3. Center one-fourth of bean mixture on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with Alaska halibut steak; drizzle with lemon juice. Spread halibut with remaining pesto; sprinkle with lemon-pepper.
   Top with lemon slices.
4. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
5. Bake 16 to 20 minutes on a cookie sheet in oven OR
6. Grill 14 to 18 minutes in covered grill.

Makes 4 servings.

Recipe and photo courtesy of: Alaska Seafood Marketing Institute.