FISH & VEGETABLE PACKETS
This traditional cooking technique imparts flavor into every bite of your meal, and it requires very little clean-up. I like to serve fish still wrapped in parchment or foil for each person to open. -Jill Anderson, Sleepy Eye, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.
Nutrition Facts : Calories 190 calories, Fat 5g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 303mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
ITALIAN FISH AND VEGGIE POCKETS
Provided by Giada De Laurentiis
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Special equipment: 4 large sheets of aluminum foil or parchment paper
- Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
- Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
- Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
- Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.
GRILLED DILLED SALMON AND VEGETABLE PACKS
Enjoy these grilled salmon fillet and veggies packs - a perfect flavorful dinner at home.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. Cut salmon fillet into 4 serving pieces.
- In small bowl, mix oil, dill weed, parsley and garlic salt. In heavy-duty foil bag, place salmon, tomatoes, squash and pea pods. Brush oil mixture over salmon and vegetables. Double-fold open end of bag.
- Place bag on grill. Cover grill; cook over medium heat 15 to 20 minutes or until salmon flakes easily with fork. Place bag on serving plate; unfold.
Nutrition Facts : Calories 290, Carbohydrate 6 g, Cholesterol 95 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g
FISH AND VEGGIE FOIL PACK
Grab some cod (or your favorite fish) and heavy-duty foil and put together these Fish and Veggie Foil Packs! If there's an easier way to make moist and flaky fish than these fish and veggie foil packs, we haven't heard of it.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Combine vegetables; spoon onto centers of 4 large sheets heavy-duty foil. Top with fish.
- Mix dressing and garlic until blended; drizzle over fish. Fold foil to make 4 packets.
- Bake 22 to 25 min. or until fish flakes easily with fork. Cut slits in foil to release steam before opening packets.
Nutrition Facts : Calories 140, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 50 mg, Sodium 250 mg, Carbohydrate 9 g, Fiber 3 g, Sugar 5 g, Protein 23 g
GRILLED FISH & VEGETABLE PACKETS
Imagine opening this foil packet hot off the grill, filled with halibut, zucchini and tomatoes and fragrant with fresh basil leaves.
Provided by My Food and Family
Categories Fish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Reserve 1/4 cup basil leaves; cut remaining basil into thin slices. Place zucchini on centers of 4 large sheets heavy-duty foil; top with fish, sliced basil and tomatoes. Drizzle with dressing. Fold to make 4 packets.
- Grill 10 to 15 min. or until fish flakes easily with fork. Carefully open packets; top fish with reserved basil leaves. Serve with rice.
Nutrition Facts : Calories 220, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
EASY FISH AND VEGETABLE PACKETS
Looking for a classic seafood dinner? Then check out these fish and vegetable packets that are ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 450°. Place each fish fillet on 12-inch square of aluminum foil. Top each fish fillet with one-fourth of the vegetables. Sprinkle with dill weed, salt and pepper. Drizzle 1 tablespoon wine over each mound of vegetables.
- Fold up sides of foil to make a tent; fold top edges to seal. Fold in sides, making a packet; fold to seal. Place packets on ungreased cookie sheet.
- Bake about 20 minutes or until vegetables are crisp-tender and fish flakes easily with fork.
Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 60 mg, Fiber 3 g, Protein 24 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 420 mg
EASY FISH AND VEGETABLE PACKETS
Number Of Ingredients 6
Steps:
- Heat oven to 450°. Place each frozen fish fillet on 12-inch square of aluminum foil. Top each fish fillet with one-fourth of the vegetables sprinkle with dill weed, salt and pepper. Pour 1 tablespoon wine over each. Fold up sides of foil to make tent fold top edges over to seal. Fold in sides, making a packet fold to seal. Place packets on cookie sheet. Bake about 40 minutes or until vegetables are crisp-tender and fish flakes easily with fork.1 Serving: Calories 140 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 40mg Sodium 380mg Carbohydrate 7g (Dietary Fiber 1g) Protein 25g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
FISH AND VEGETABLE FOIL PACKETS
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
- Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
- Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 13.1 g, Cholesterol 51.9 mg, Fat 1.2 g, Fiber 2.4 g, Protein 27.6 g, SaturatedFat 0.2 g, Sodium 151.9 mg, Sugar 2.5 g
GARDEN FISH PACKETS
"I frequently serve this flavorful combination of fish, vegetables and cheese over a bed of rice," writes Sally Davis of Warren, Pennsylvania. "It's quick to assemble, and the foil packets make cleanup a breeze."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drizzle the butter over eight pieces of heavy-duty foil (about 18x12 in.). Cut fish into eight portions; place one portion on each piece of foil. Sprinkle all with seasoned salt and lemon-pepper. Top with vegetables and cheese. , Loosely wrap foil around fish; seal top and sides. Place in two ungreased 15x10x1-in. baking pan. Bake at 350° for 23-25 minutes or until fish flakes easily with a fork. Carefully open foil; transfer fish and vegetables to serving plates.
Nutrition Facts : Calories 516 calories, Fat 20g fat (11g saturated fat), Cholesterol 185mg cholesterol, Sodium 1392mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 70g protein.
EASY FISH AND VEGETABLE PACKETS
Number Of Ingredients 5
Steps:
- 1. Heat oven to 450°.2. Place each frozen fish fillet on 12-inch square of aluminum foil. Top each fillet with 1 cup of the vegetables. Sprinkle with dill weed, salt and pepper. Pour 1 tablespoon wine over each. Fold up sides of foil to make tent fold top edges over to seal. Fold in sides, making a packet fold to seal.3. Place packets on cookie sheet. Bake about 35 minutes or until vegetables are crisp-tender and fish flakes easily with fork.1 Serving: Calories 170 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 90mg Sodium 460mg Carbohydrate 7g (Dietary Fiber 3g) Protein 24g % Daily Value: Vitamin A 54% Vitamin C 26% Calcium 6% Iron 6% Diet Exchanges: 4 1/2 Very Lean Meat, 1 VegetableFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
DILLED FISH AND VEGETABLE PACKETS
This is adapted from a "Taste of Home Light and Tasty" published recipe. The original called for fresh dill but I never have it on hand. Try using some lemon with this too! Goes good with brown rice or mashed potatoes.
Provided by yogiclarebear
Categories Tilapia
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Prepare 2 18" squares of heavy duty foil by spraying lightly with non-stick spray. Arrange each fillet on a foil square. Sprinkle with salt and pepper.
- Combine the peas, carrots, onion, dill, and garlic, and divide between the two foil squares, spooning over fish. Drizzle each with white wine or broth.
- Fold foil into pockets, crimping to seal.
- Bake at 400 degrees for 20-25 minutes, until fish flakes easily and vegetables are crisp-tender.
Nutrition Facts : Calories 206.6, Fat 3.1, SaturatedFat 1.2, Cholesterol 70.9, Sodium 214.8, Carbohydrate 12, Fiber 2.8, Sugar 5.3, Protein 30.8
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