Fish In Foil With Artichokes Food

FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
• Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch. Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal. Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately.

GRILLED FISH IN FOIL

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.

EASY MEDITERRANEAN FISH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet.
• Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.

SIMPLE BAKED FISH IN FOIL WW

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.

FISH IN FOIL

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.

FISH WITH ARTICHOKE LEMON SAUCE

Steps:

• In a blender or food processor, puree the artichoke hearts with the capers, parsley, garlic, broth, egg holk and lemon juice, scraping down the sides.
• With the motor running, add the olive oil in a thin stream, blending teh sauce until it is smooth.
• Add salt and pepper to taste.
• Spoon the sauce around the cooked fish fillets and then garnish with the lemon slices and more parsley.

FISH IN FOIL WITH ARTICHOKES

Steps:

• Squeeze the lemons into a bowl and add 2 cups of water.
• Trim the artichokes down to the fleshy bottoms by slicing off the stem, pulling off all the leaves and cutting away the fuzzy choke. Trim the artichoke bottoms. Slice the bottoms vertically about 1/4 inch thick and place in the bowl of lemon water.
• Heat the oil in a heavy saucepan. Add the scallions and ginger and saute for a few minutes. Drain the artichokes, add them along with the wine. Cover and cook about 15 minutes, until the artichokes are tender.
• reheat oven to 400 degrees.
• Lightly oil four pieces of heavy duty foil large enough to hold the fish fillets. Place a fillet on each piece of foil, skin side down if there is skin on the fish. Scatter the artichoke and scallion mixture on top of each fillet, then season with salt and pepper. Top with the dill. Enclose the fish and vegetables in the foil, crimping it to seal. Place the packages on a baking sheet.
• Place in the oven and bake 15 to 20 minutes. Serve in the packages.

BAKED FISH WITH ARTICHOKE CRUMB TOPPING

Steps:

• Preheat oven to 425 degrees.
• Place butter in a medium, microwave-safe dish and microwave on high until melted, about 1 minute.
• Grate zest from lemon; add to butter bowl.
• Drain and finely chop artichoke hearts; stir into butter.
• Finely crush stuffing mix with your hands as you add it to the butter bowl.
• Lightly coat a baking sheet with olive oil. Place fish on pan.
• Spoon crumb topping onto fish. Bake until fish is flaky (13 to 15 minutes for the frozen, boxed fillets).

FISH IN FOIL

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.

SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS

Steps:

• Preheat oven to 350°F.
• In large bowl combine the artichokes, tomatoes, lemon, olives, and herbs.
• Drizzle with olive oil, season with salt and pepper, and toss together.
• Take an 18-inch piece of aluminum foil and fold in half crosswise.
• Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch.
• Repeat for 3 more pouches.
• Season the fillets with salt and pepper and place 1 into each pouch.
• Add 1/4 artichoke mixture to each pouch.
• Fold over a 1-inch strip of the top twice to seal.
• Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on thickness of your fish.
• Carefully open the pouches and place fish and vegetables onto warm plates.
• Spoon any juices that have accumulated over the fish.
• Serve immediately.

TERIYAKI FISH AND VEGGIES IN FOIL PACKETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lay 2 large sheets of aluminum foil on a work surface.
• Rinse tilapia fillets and pat dry. Rub each fillet with olive oil, season with garlic salt and black pepper, and put in the center of a foil sheet. Add zucchini, bell pepper, and broccoli to each fillet, and pour teriyaki sauce over fish and veggies. Squeeze lemon slices over everything and then put slices in with veggies.
• Carefully seal all edges of the foil to form enclosed packets that won't leak. Place packets onto a baking sheet.
• Bake in preheated oven until vegetables are tender and fish flakes easily with a fork, 15 to 20 minutes.

FOIL-WRAPPED FISH WITH CREAMY PARMESAN SAUCE

Steps:

• Heat grill to medium-high heat.
• Spray 4 large sheets of heavy-duty foil with cooking spray. Place 1 fish fillet on center of each sheet; spread with mayo.
• Top with remaining ingredients; fold to make 4 packets.
• Grill 10 to 12 min. or until fish flakes easily with fork.