Fish in a White Wine Vegetable Sauce in Foil Pouches



"I love to cook on the grill - so foil pouches are my best friend, and I cook with them all the time. But pouches can also be used in your oven too. It is a great way to serve the fish, but I love to entertain with them as well; and the best part is there is no clean up. A little wine, broth and butter makes a wonderful sauce; and add your favorite vegetables; serve with some rice or pasta on the side for an easy dinner. For this particular recipe, I used Tilapia, zucchini, celery, red and green pepper, shallots, white wine, vegetable broth and butter. But you can also use carrots, mushrooms, scallions, summer squash, or tomatoes. Have fun with it and add your favorites. It is all about the method and basic measurements."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (236.5 g)
  • Calories 297.9
  • Total Fat - 13.4 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 38.6 mg
  • Sodium - 524.1 mg
  • Total Carbohydrate - 31.6 g
  • Dietary Fiber - 3 g
  • Sugars - 9 g
  • Protein - 12.1 g
  • Calcium - 59.9 mg
  • Iron - 2.6 mg
  • Vitamin C - 11.4 mg
  • Thiamin - 0.3 mg

Step 1

Fish ... Remove the fish from the refrigerator and let it rest to take the chill off. Season well with salt and pepper.

Step 2

Vegetables ... As I mentioned, this recipe is a mix of the vegetables I like best; but feel free to add your favorites as long as you have approximately 2 1/2 cups - all fine diced. Add all the vegetables to a small bowl along with the Italian seasoning and mix well.

Step 3

Sauce ... Add the butter to a measuring cup and microwave 30 seconds on medium high heat to melt. If you want more butter, feel free, but I don't think it is necessary. Remove from the microwave and add in the wine, broth, and lemon juice.

Step 4

Packets ... If using on an outdoor grill, I suggest heavy duty foil or double foil. But in the oven, regular foil is fine. Take a piece of foil about 12x12, and spray the center with a little non-stick spray. Lay the fish in the center of the foil and top with 1/4 of the vegetable mixture. Pull up the sides of the foil and pour in 1/4 of the broth over the fish and vegetables. Makes sure the sides are up a bit so the wine doesn't spill out - using a large wide soup bowl or plate to set the package in helps. Fold over like a package and seal it well.

Step 5

Cook ... As I said, you can use your grill or the oven. For the grill I put the packets directly on the grate, and for the oven I like to set them on a baking sheet. Grill on medium high heat for about 15-30 minutes; and for the oven, middle shelf at 425 for 15-30 minutes. Cooking time will depend on the type of fish. For example; Flounder will take around 15 minutes; Tilapia and Snapper around 20 minutes; but grouper or anything a bit thicker will take close to 30 minutes. Remove the fish packets and let them rest 5 minutes before serving without opening them.

Step 6

Serve ... Place the individual packets on each plate, open it -- and be very careful when opening it, lots of steam. Garnish with parsley and a lemon slice and serve with rice pilaf, lemon orzo or sauteed spinach. Each person can pour the sauce from the pouch over the rice or pasta along with the vegetables for a great easy dish. ENJOY!

Tips & Variations


No special items needed.

Related

Bergy

I love an easy recipe if it is tasty - this recipe meets both criteria. I added some mushrooms, used no butter (much as I would have loved to) and the recipe was delish. Baked at 425f for 25 minutes. I used a fresh cod filet. When I served it it was perfectly flakey and moist . Thanks KC great dinner.

review by:
(8 May 2012)