dailyrecipes
Cook
- Joined
- Jul 2, 2005
- Messages
- 64
Steamed Fish & Spinach
16 oz Pkg frzn Fish Fillets,thawed
1/4 ts Dried Tarragon or Basil
1/2 c Chopped Onion
1/8 ts Salt
1 x Clove Garlic, minced
1/8 ts Pepper
1 tb Olive or vegetable Oil
10 oz Pkg frozen chopped Spinach *
1/4 c Dry White Wine
1 x Green or Sweet Red Pepper **
* 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.
16 oz Pkg frzn Fish Fillets,thawed
1/4 ts Dried Tarragon or Basil
1/2 c Chopped Onion
1/8 ts Salt
1 x Clove Garlic, minced
1/8 ts Pepper
1 tb Olive or vegetable Oil
10 oz Pkg frozen chopped Spinach *
1/4 c Dry White Wine
1 x Green or Sweet Red Pepper **
* 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.
