1 pound Rockfish (Pacific red snapper)
4 medium potatoes, cooked, peeled, and sliced
2 onions, thickly sliced
4 cloves garlic, minced or pressed
4 teaspoons olive oil
Juice of 1 lemon
Fresh herb sprigs—parsley, dill, tarragon or basil
Salt and pepper (if desired)
Aluminium foil, in 12 inch squares
Servings: 4
Use 2 squares of foil per bundle. Brush foil with oil. Make one layer each of potato, onion, then fish, in that order. Sprinkle salt and pepper on top, to taste.
Combine olive oil, garlic, and lemon juice and pour over top. Finally, add herb sprigs and fold foil over to create a tight bundle. Use additional foil if desired.
You can cook 1 of 3 ways:
Bake: at 325ºF for 20-30 minutes or until fish is done (fish just turns opaque throughout).
BBQ: over very low, gray coals. Turn frequently until fish is done.
Beach BBQ Pit: Wrap bundles in additional foil and bury in pit for up to an hour, or until fish is done.
Suggested Wine: Chardonnay
4 medium potatoes, cooked, peeled, and sliced
2 onions, thickly sliced
4 cloves garlic, minced or pressed
4 teaspoons olive oil
Juice of 1 lemon
Fresh herb sprigs—parsley, dill, tarragon or basil
Salt and pepper (if desired)
Aluminium foil, in 12 inch squares
Servings: 4
Use 2 squares of foil per bundle. Brush foil with oil. Make one layer each of potato, onion, then fish, in that order. Sprinkle salt and pepper on top, to taste.
Combine olive oil, garlic, and lemon juice and pour over top. Finally, add herb sprigs and fold foil over to create a tight bundle. Use additional foil if desired.
You can cook 1 of 3 ways:
Bake: at 325ºF for 20-30 minutes or until fish is done (fish just turns opaque throughout).
BBQ: over very low, gray coals. Turn frequently until fish is done.
Beach BBQ Pit: Wrap bundles in additional foil and bury in pit for up to an hour, or until fish is done.
Suggested Wine: Chardonnay
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