Foil Packet Fish Over Greek Orzo Recipes
FISH IN FOIL
The 'no smell' fish recipe that is the ONLY one I make for my family (I hate fish, they LOVE it!). Take foil packets to table for service, and keep them around for the discarding of bones and skin. Then when dinner's done, haul those babies to the outside trash.
Provided by Denyse
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
- Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
- Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 7.5 g, Cholesterol 67 mg, Fat 10.9 g, Fiber 3 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 1849.6 mg, Sugar 0.2 g
FOIL PACKET FISH OVER GREEK ORZO
Categories Fish
Number Of Ingredients 16
Steps:
- Heat a grill to medium-high. Bring a medium pot of water to boil. Add the orzo to the pot and cook until a few minutes shy of al dente. Meanwhile, combine the spinach, onion, tomatoes, olives, and butter in a large bowl. Drain the orzo in a fine strainer. Pour the hot pasta into the bowl with the butter and vegetables and toss gently until well mixed. Season to taste with salt and pepper. Cut out 6 large squares of foil, about 12-inches on each side. Divide the orzo mixture evenly between the pieces of foil, placing it over the lower half of each square of foil. Sprinkle some of the crumbled feta over each pile of orzo. To make the compound butter, combine the butter, garlic, dill, lemon zest, and red pepper flakes. Season with salt and pepper. Mix until well combined. Spread a layer of the compound butter over each of the fish fillets. Lay the portions of fish over the orzo. Fold the foil over and crimp the edges together to seal the packets. Place the packets on the heated grill, cover, and let cook for about 12 minutes or until the internal temperature of the fish registers 160˚ F on an instant read thermometer. Remove the packets from the grill. Open the packets, being careful to avoid the steam. Sprinkle each serving with a bit of fresh dill. Serve immediately.
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