Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 16 ounces pk frzn fish fillets -- thawed

  3. 1/2 cup chopped onion

  4. 1 clove garlic -- minced

  5. 1 tablespoon olive or vegetable oil

  6. 1/4 cup dry white wine

  7. 1/4 teaspoon dried tarragon or basil

  8. 1/8 teaspoon salt

  9. 1/8 teaspoon pepper

  10. 1 10 ounces pk frozen chopped spinach

  11. green or sweet red pepper **

Instructions Jump to Ingredients ↑

  1. * 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 until 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 little 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 until fish flakes easily when tested with a fork. Turn packets over twice.


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