Fish In Foil With Sweet Onions Tomatoes And Mojo Verde Food

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.

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.

GREEK BAKED FISH WITH TOMATOES AND ONIONS

Steps:

• Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
• Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
• Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

GRILLED-FISH FOIL PACKETS

Steps:

• Heat grill to medium heat.
• Arrange 3 lemon slices, slightly overlapping, on half of each of 4 large sheets heavy-duty foil sprayed with cooking spray. Place fish, skinned-sides up, on work surface. Spread each with 1 Tbsp. cream cheese spread; top each with 2 tsp. onions. Roll up, starting at thin end of each fillet.
• Place 2 roll-ups, seam-sides down, on lemon slices on each foil sheet; top with asparagus and peppers. Fold each foil sheet to make packet.
• Grill 6 to 8 min. or until fish flakes easily with fork. Carefully open foil packets; top fish with remaining onions and lemon slices.

FOIL BAKED FISH WITH VEGGIES

Steps:

• Preheat oven to 375 degrees. Take 4 pieces of aluminum foil, about 10" each, and place on a large glass baking dish, folding up the edges to make a "packet".
• Evenly distribute the tomatoes, zucchini and onion in each of the 4 packets. Place the fish on top.
• Drizzle each packet with olive oil and sprinkle evenly with salt, pepper, garlic powder and basil.
• Squeeze lemon juice on top.
• Using another piece of foil, place on top of the fish/veggies and seal the edges tightly. Repeat with other foil packets.
• Bake for 25-30 minutes until vegetables are tender and fish is white and flaky.
• Serve over rice, grain, or with baked potato.

FISH IN FOIL WITH SWEET ONIONS, TOMATOES, AND MOJO VERDE

Steps:

• Preheat oven to 400 degrees F.
• In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and butter. When the butter foams, add the onions and season with salt and pepper. Stir to coat. Cook for 8 to 12 minutes, stirring only occasionally until they get golden. Let cool.
• Tear 2 pieces of aluminum foil that are large enough to wrap the fish in. Layer them, 1 sheet on top of the other. Fold up all sides of the foil so that it resembles a little aluminum boat. Into the boat pour the remaining 2 tablespoons of olive oil and spread it around. Next, lay the potatoes in the boat in 1 layer, making sure they make contact with the oil. Season them with salt and pepper.
• With a sharp knife make slashes in the flesh of the fish about 1 1/2 inches apart, almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the Mojo Verde on top of the fish. Lay the tomatoes on top of that, then spoon a little more Mojo Verde on the tomato slices. Next spoon on the caramelized onions. Pour the wine around the fish.
• Fold up the foil to seal, set it on a sheet pan, and roast for about 1 hour or until cooked through. Remember that cooking times can vary significantly, depending on the thickness and type of fish, but it can be kept warm and retain its moisture for up to 30 minutes if kept wrapped. Serve with lemon wedges and extra Mojo Verde on the side.
• Preheat oven to 350 degrees F. On baking sheets, roast the peppers and tomatillos for 15 to 20 minutes. Remove and let cool.
• Puree all of the ingredients until the mixture is fairly smooth. Refrigerated, this will keep up to 1 month.

FISH IN FOIL WITH SWEET ONIONS, TOMATOES, AND MOJO VERDE

Steps:

• Preheat the oven to 400 degrees.
• In a large sauté pan, heat 1 tablespoon of the olive oil and the butter over medium-high heat. When the butter foams, add the onions, stirring to coat, and season with salt and pepper. Cook for 8 to 12 minutes, stirring occasionally, until golden. Let cool.
• Stack two pieces of aluminum foil that are large enough to wrap the fish in on top of one another. Fold up the sides of the foil so that it resembles a little boat. Pour the remaining 2 tablespoons olive oil into the boat and spread it over the bottom. Lay the potatoes in the boat in one layer, and season with salt and pepper.
• With a sharp knife, make slashes in one side of the fish about 1 1/2 inches apart, going almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the mojo verde on top of the fish. Lay the tomatoes on top of it and spoon the rest of the mojo on them. Spoon on the caramelized onions. Pour the wine around the fish.
• Fold the foil over to enclose the fish, crimping the edges to seal and set on a baking sheet.
• Roast the fish for about 1 hour, or until cooked through (carefully open the foil to check: the fish should flake easily when tested with a fork); cooking times can vary significantly depending on the thickness and type of fish. (The baked fish can be kept warm, and still retain its moisture, for up to 30 minutes if kept wrapped.)
• Serve with lemon wedges and, if you like, extra mojo verde on the side.
• Recommended wine: A wine with soft acidity and sweetness, such as a Vouvray or an American Pinot Blanc.

FOIL-PACKET STRIPED BASS WITH PEPPERS AND TOMATOES

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.