Cost per serving $0.40 view details
- 1/2 c. extra virgin olive oil
- 1 sm white onion minced
- Â Â Fresh or possibly dry Mediterranean herbs to taste
- Â Â (such as a combination of tarragon, thyme, parsley, and dill weed)
- 1Â 1/2 lb fish - (to 2)
- Preheat grill according to manufacturer's instructions. In a small bowl, combine extra virgin olive oil, onion, and herbs.
- Spread out a piece of heavy-duty aluminum foil large sufficient to create an envelope around the fish. Pour half of the oil and herb marinade on the foil then lay the fish on top. Pour the remaining marinade on top of the fish. Fold sides and ends of the foil into a secure envelope.
- Place on the grill, cover, and cook about 10 min per side. Serve immediately.
- This recipe yields 4 servings.
- Comments: A charcoal grill is such a centerpiece of sunny cookouts which it's a pity so many fear using it for fish. Here's an easy, foolproof way to grill fish without burning: Wrap the fish in foil before grilling.
- Whole bass or possibly flounder or possibly fluke, fillets of sole or possibly catfish, and salmon or possibly tuna steaks can all be grilled in foil packets. The fish would be delicious served with steamed rice and with bell peppers - red, green, and yellow - sliced, marinated in herbed oil, and also grilled in packets of foil.
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|Amount Per Serving||%DV|
|Serving Size 212g|
|Recipe makes 4 servings|
|Calories from Fat 276||67%|
|Total Fat 31.12g||39%|
|Saturated Fat 4.55g||18%|
|Trans Fat 0.0g|
|Total Carbs 1.47g||0%|
|Dietary Fiber 0.3g||1%|