GRILLED PESTO-FISH FOIL PACK
Give your fresh catch a special twist by grilling with pesto, tomatoes and olives.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In medium nonmetal bowl, mix tomatoes, olives and pesto.
- Place fish on 24x12-inch sheet of heavy-duty foil. Sprinkle salt and pepper over fish. Top with tomato mixture. Bring up 2 sides of foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
- Place on grill over medium heat. Cover grill; cook 20 to 30 minutes or until fish flakes easily with fork. Top with parsley.
Nutrition Facts : Calories 290, Carbohydrate 4 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
FISH AND VEGETABLES WITH PESTO BAKED IN FOIL PACKETS
Steps:
- Preheat oven to 350°F. Blend pesto, lemon juice and hot pepper sauce in small bowl. Arrange four 12x12-inch pieces of heavy-duty foil on work surface. Place 1 fish fillet in center of each. Sprinkle fish lightly with salt and pepper. Spread each fillet with 1 tablespoon pesto mixture. Top each fillet with asparagus, tomatoes and squash, then dollop with remaining pesto mixture. Fold sides of foil over fish and vegetables, covering completely; seal packets closed.
- Using long spatula, transfer foil packets to large baking sheet. Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes.
PESTO GRILLED SALMON
Buttery, colorful and flaky, this rich and impressive salmon will be a family favorite in moments. Five smart ingredients, and you'll have just the leftovers you need for tomorrow night's pasta dish. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place salmon skin side down on lightly oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes., In a small bowl, combine the pesto, onions, lemon juice and garlic. Carefully spoon some of the pesto mixture over salmon. Grill until fish flakes easily with a fork, 15-20 minutes longer, basting occasionally with remaining pesto mixture.
Nutrition Facts : Calories 262 calories, Fat 17g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 147mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
GRILLED-FISH FOIL PACKETS
Fancy rolled-up fish fillets topped with asparagus and peppers cook up quickly-and deliciously!-wrapped in foil packets with lemons for the grill.
Provided by My Food and Family
Categories Recipes
Time 23m
Yield Makes 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
GRILLED TILAPIA PACKETS WITH MUSHROOMS, ZUCCHINI AND POTATOES
Cooking fish on foil packets results in delicious moist flavors and practically zero clean-up. Try experimenting with other vegetables - you never know what you might discover.
Provided by Chef mariajane
Categories Tilapia
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut four 8x14 pieces of foil.
- .Preheat barbecue to medium.
- Brush foil with oil, fold in half (to crease), then open. On one half, layer potatoes, zucchini and mushrooms. Place Tilapia on top of vegetables. Spoon pesto over fish; sprinkle with cheese.
- Fold foil over to cover and crimp edges to seal packages. Grill packages, with lid closed, until fish is firm and opaque and vegetables are tender, 10-15 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 502.2, Fat 6.6, SaturatedFat 1.6, Cholesterol 64, Sodium 122.4, Carbohydrate 77.7, Fiber 10.1, Sugar 5.2, Protein 35.9
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
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.
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