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16 oz Pkg frzn Fish Fillets,thawed 1/2 c Chopped Onion
1 x Clove Garlic, minced 1 tb Olive or vegetable Oil
1/4 c Dry White Wine 1/4 ts Dried Tarragon or Basil
1/8 ts Salt 1/8 ts Pepper
10 oz Pkg frozen chopped Spinach * 1 x Green or Sweet Red Pepper **
4 servings
* thawed and well drained ** cut into thin strips
Cut block of fish crosswise into 4 equal pieces.
In a small skillet, cook onion and garlic in hot oil till tender. Remove
from heat. Stir in wine, tarragon or basil, salt, and pepper. Return to
heat and boil gently about 2 minutes or until most of the liquid has
evaporated. Remove skillet from heat and set aside.
Place 1/8 of the spinach on four 12x18" pieces of heavy foil. Place 1
portion of fish on each portion of spinach. Spoon onion mixture evenly over
fish. Top with remaining spinach and the green pepper strips. Bring up long
edges of foil and, leaving a litle space for steam expansion, seal tightly
with a double fold. Then fold short ends to seal.
Grill foil packets, seam side up, directly over medium coals about 20
minutes or till fish flakes easily when tested with a fork. Turn packets
over twice. ********************************************************** Per
serving: 162 calories, 22 g protein, 6 g carbohydrates, 4 g fat, 49 mg
cholesterol, 169 mg sodium, 815 mg potassium.
1 x Clove Garlic, minced 1 tb Olive or vegetable Oil
1/4 c Dry White Wine 1/4 ts Dried Tarragon or Basil
1/8 ts Salt 1/8 ts Pepper
10 oz Pkg frozen chopped Spinach * 1 x Green or Sweet Red Pepper **
4 servings
* thawed and well drained ** cut into thin strips
Cut block of fish crosswise into 4 equal pieces.
In a small skillet, cook onion and garlic in hot oil till tender. Remove
from heat. Stir in wine, tarragon or basil, salt, and pepper. Return to
heat and boil gently about 2 minutes or until most of the liquid has
evaporated. Remove skillet from heat and set aside.
Place 1/8 of the spinach on four 12x18" pieces of heavy foil. Place 1
portion of fish on each portion of spinach. Spoon onion mixture evenly over
fish. Top with remaining spinach and the green pepper strips. Bring up long
edges of foil and, leaving a litle space for steam expansion, seal tightly
with a double fold. Then fold short ends to seal.
Grill foil packets, seam side up, directly over medium coals about 20
minutes or till fish flakes easily when tested with a fork. Turn packets
over twice. ********************************************************** Per
serving: 162 calories, 22 g protein, 6 g carbohydrates, 4 g fat, 49 mg
cholesterol, 169 mg sodium, 815 mg potassium.
