TUSCAN FISH PACKETS
My husband does a lot of fishing, so I'm always looking for different ways to serve his catches. A professional chef was kind enough to share this recipe with me, and I played around with some different veggie combinations until I found the one my family liked best. -Kathy Morrow, Hubbard, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoons pepper., Rinse fish and pat dry. Place each fillet on an 18x12-inch piece of heavy-duty foil; season with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet., Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.
Nutrition Facts : Calories 270 calories, Fat 2g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 658mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 38g protein. Diabetic Exchanges
ITALIAN FISH AND VEGGIE POCKETS
Provided by Giada De Laurentiis
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Special equipment: 4 large sheets of aluminum foil or parchment paper
- Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
- Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
- Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
- Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.
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
TUSCAN FISH STEW
I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
- Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
- Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.
Nutrition Facts : Calories 672 calories, Carbohydrate 14.3 g, Cholesterol 405 mg, Fat 34.1 g, Fiber 3.3 g, Protein 76.3 g, SaturatedFat 5 g, Sodium 922.4 mg, Sugar 0.5 g
TIA'S CARIBBEAN FISH PACKETS
I got this recipe from a very good Jamaican friend of mine, Miss Hines. With the walkers wood jerk sauce...start lightly...it is spicy. I adjust it according to each of my family members taste...Hope you enjoy it as much as we do!! I usually serve rice and peas on the side to soak up the juice!
Provided by Thea
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Take aluminum foil; 2 sheets per person. Double them together. Spray foil with Pam. Place filet on each doubled sheet. Spread walkerswood jerk sauce on filet -- again -- this is spicy stuff so lightly at first!
- Then add the onion, red pepper, yellow pepper, tomatoes, mushrooms, italian seasoning, red pepper flakes and squeeze of lemon juice on each packet.
- Close each packet completely. At this point I take a marker and mark the initial of each person on their packet.
- Place in the oven for 30 minutes.
- Open packet carefully, and put contents over rice. Throw packet away! Easy peasy clean up too !
Nutrition Facts : Calories 72.8, Fat 0.6, SaturatedFat 0.1, Sodium 432.9, Carbohydrate 17.8, Fiber 3.6, Sugar 4.3, Protein 4
CARIBBEAN FISH IN A PACKET
You will never get the complaint about dry yucky fish using this recipe. This recipe keeps all the goodness in the fish where it belongs.
Provided by Missy Wombat
Categories Caribbean
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 deg F.
- Cut 2 sheets of aluminium foil, 12 x 24 inches.
- Fold each sheet of foil over to make a square of double thickness.
- Brush a little oil on the centre portion of each square.
- rinse the fish and prepare all of the ingredients.
- Place a fish fillet on each square.
- Top with the capsicum, and sprinkle with the oliv oil, spring onions, cilantro, lime juice, chiles, salt and pepper.
- Fold the foil into airtight packets.
- Bake for 20 minutes.
- Open carefully[to avoid a blast of steam], and check that the fish is done.
- Transfer the fish,vegetables and juices to serving plates.
Nutrition Facts : Calories 324.1, Fat 15.2, SaturatedFat 2.2, Cholesterol 93.5, Sodium 139.1, Carbohydrate 6.5, Fiber 1.6, Sugar 3, Protein 39.9
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