GRILLED FISH IN FOIL
I adopted this recipe from the Recipezaar account. Last summer, I prepared this recipe with a few changes (as stated in the comment section below) and really enjoyed it.
Provided by Ms B.
Categories Very Low Carbs
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish.
- In small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt and pepper.
- Pour equal amounts over fish.
- Sprinkle with paprika; top with onion slices.
- Wrap foil securely around fish, leaving space for fish to expand.
- Grill 5 to 7 minutes on each side or until fish flakes with fork.
- Refrigerate leftovers.
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
CATFISH BAKED IN FOIL
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Lay a 2 1/2-foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off. Lay another sheet of foil perpendicular on top. Rinse the couscous in a fine-mesh sieve under cold water. Mix the olive oil, paprika and 3/4 teaspoon each salt and pepper in a small bowl. Pile the couscous in the center of the foil; toss with 1/2 tablespoon of the seasoned oil and spread in an 8-inch-square layer.
- Brush the fish fillets on both sides with 1 tablespoon of the seasoned oil and arrange side by side on top of the couscous. Toss the lemon slices, parsley, red onion, tomatoes, garlic and the remaining 1/2 tablespoon seasoned oil in a bowl, then scatter evenly over the fish and couscous. Drizzle with 2/3 cup water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet. Transfer the foil packet (on the baking sheet) to the oven and bake 25 minutes.
- Open the foil packet; divide the fish among plates. Toss the couscous and vegetables; serve with the fish. Sprinkle with the lemon juice.
Nutrition Facts : Calories 429, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 219 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 31 grams
MIDDLE EASTERN FOIL-PACKET FISH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 serving
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Lay out four 12-inch sheets of heavy-duty foil. Divide the leeks, carrots, chickpeas and olives among the foil sheets and mound in the center; season with salt and pepper. Drizzle with 3 tablespoons olive oil and 2 tablespoons water; top each with a strip of lemon zest. Season the fish with salt and pepper on both sides; place a fillet on top of each vegetable mound. Bring the edges of the foil together and fold to seal, leaving room for steam to circulate.
- Transfer the foil packets to a baking sheet and bake until the vegetables are tender and the fish is cooked through, 15 to 20 minutes. Remove from the oven and set aside.
- Meanwhile, combine the parsley, mint, lemon juice, coriander, paprika and 1/2 teaspoon each salt and pepper in a food processor or mini chopper; pulse until finely chopped. Add the remaining 1/4 cup olive oil and process until combined.
- Divide the foil packets among plates and carefully open. Top with the herb sauce and serve with lemon wedges.
Nutrition Facts : Calories 530, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 73 milligrams, Sodium 878 milligrams, Carbohydrate 29 grams, Fiber 8 grams, Protein 37 grams, Sugar 7 grams
SIMPLE BAKED FISH IN FOIL WW
This is so simple, I can't believe I couldn't find it anywhere on zaar. The onion keeps the fish from drying out and gives a lovely mild flavor. We especially like Telipia, but any white fish can be used, as well as any of your favorite fish seasonings. We like lemon pepper or Dominant One (an all seasoning mix from hubby's Indiana hometown spice factory www.marionkay.com). Fresh fish from a camping trip is good also, in fact this method is great for outdoors, as it can be cooked on the grill for 20 min, clean up is a snap, just toss the foil.
Provided by BakinBaby
Categories Tilapia
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place sliced onion rings on aluminum foil, place filets on top, drizzle with oil and butter and sprinkle on seasoniing, top with lemon slices (if using).
- Wrap tightly, bake or grill at 350 degress for about 20. minute or until fish flakes.
- Serve with fresh lemon if desired.
BAKED COD IN FOIL
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
- Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
- Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 10.4 g, Cholesterol 51.9 mg, Fat 8 g, Fiber 3.3 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 146.4 mg, Sugar 4.3 g
FOIL-PACKET STRIPED BASS WITH PEPPERS AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the bell peppers, red onion, chile pepper, thyme sprigs and cherry tomatoes in a bowl; toss with 3 tablespoons olive oil and 1/2 teaspoon salt.
- Lay out four 20-inch-long sheets of heavy-duty aluminum foil. Top each sheet with a pile of vegetables, then add 2 tablespoons vinegar to each.
- Place a fish fillet on top of each pile of vegetables; drizzle each with 1/2 tablespoon olive oil and season generously with salt. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
- Grill the foil packets, moving them around as needed for even cooking, until the fish is cooked through, 10 to 12 minutes.
FISH IN FOIL
This fish recipe is a favorite of folks here at our summer guest ranch. Family and friends also like the fact that it's nutritious as well as flavorful.-Bill Davis, Casper, Wyoming
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Place fish in the center of a 20x14-in. piece of heavy-duty foil. Place mushrooms, tomatoes, lemon and green pepper around fish. Fold edges of oil up; pour soda over fish. Fold foil to seal tightly., Bake at 375° for 20-25 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Sprinkle with pepper.
Nutrition Facts : Calories 205 calories, Fat 4g fat, Cholesterol 49mg cholesterol, Sodium 95mg sodium, Carbohydrate 8g carbohydrate, Fiber 34g protein. Diabetic Exchanges, Protein 4 very lean meat
TILAPIA FOIL PACKETS
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lay 4 sheets of aluminum foil on a work surface.
- Place 1 tilapia fillet in the center of each piece of foil, and top with 1/2 tablespoon butter. Sprinkle each fillet with dill, garlic powder, pepper, and salt. Fold foil over top and roll up edges to create a sealed packet. Place packets on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 0.9 g, Cholesterol 67.1 mg, Fat 7.4 g, Fiber 0.2 g, Protein 29.3 g, SaturatedFat 4.4 g, Sodium 354.4 mg, Sugar 0.2 g
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
LUCY'S BAKED FISH IN FOIL
My friend, Lucy and I, describe ourselves as fishing widows. It can be challenging to come up with new ways to prepare fish, but Lucy recently came up with this. My family fell in love with it, so I thought I should share it.
Provided by Nicole N
Categories New Zealand
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Make 2-3 deep slashes on both sides of the fish and lay out a double layer of foil.
- Combine coconut cream, garlic, ginger, soy sauce, chili powder and lemon juice.
- Spread 1/3 of the coconut cream mixture on the foil and lay the (cleaned) fish on top of the coconut cream mixture.
- Spread some of the coconut cream mixture inside the cavity of the fish and pour the rest of the coconut cream mixture over the fish and seal parcel making sure there is no air around the fish.
- Bake at 180°C for 12- 15 minutes per 500 grams or until the fish flakes at the thickest part- only way to tell is to open the package every now and then.
- Remove from oven and leave to stand for approximately ten minutes, or until cool enough to handle.
- Discard the head, tail and fins; then peel away skin.
- Flake the fish onto a clean piece of foil and pour any cooking juices over the flesh.
- Check seasoning and add salt and pepper if needed.
- Serve with fresh bread and a green leafy salad.
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