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  • 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, B12, C, D
MineralsFluorine, Manganese, Calcium

Ingredients Jump to Instructions ↓

  1. 2 rockfish fillets or 2 good sized halibut pieces

  2. Salt and pepper

  3. 1 tbsp Worcestershire sauce

  4. 1 C mayonnaise

  5. 2 tbsp white wine

  6. 1 tbsp cilantro , chopped fine

  7. 1/2 tsp dried tarragon

  8. 1 tbsp vermouth

  9. 1 tsp lime juice

  10. 1 tsp Worcestershire sauce

  11. 2 tomato es, diced

  12. 1 red onion , diced

  13. 1/2 C green olive s, chopped

  14. 4 canned jalapeno rings

Instructions Jump to Ingredients ↑

  1. Rinse and pat dry fish. Cut fish so you have 4 good sized portions. Season fish pieces with salt and pepper and Worcestershire sauce. Cover and chill for 1 hour or more.

  2. In a bowl, mix mayonnaise, wine, cilantro, tarragon, vermouth, lime juice and Worcestershire sauce. Get the barbeque (or your oven) hot.

  3. Cut tin foil to make 4 “boats” that will hold each fish piece. Make sure each foil boat has edges that are at least 1/2” or more high. Cut 4 additional pieces of foil that will act as a lid to each boat. Place a bit of the mayonnaise mixture into each foil boat; next place a piece of the fish on top; then add more of the mayonnaise mixture on top of the fish; and finish with red onion, tomato, and some chopped olives. Cover the fish boat with the foil lid, just barely sealing the boat.

  4. Place the foil “fish boats” on top of the grill, reduce the heat, and bake them for about 10 or so minutes, depending on the thickness of the fillets. Open each foil fish boat and garnish with a jalapeno chili and serve.

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