Steamed Fish & Spinach
Submitted by DJKRAJEWSKI
Fish fillets nestled in spinach with sauteed onions, garlic, white wine, and tarragon, grilled in foil packets over medium coals. A low-calorie, no-mess grilled fish dinner for summer cookouts.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
60 minFoil packets are the secret weapon of stress-free grilling, and this fish-and-spinach combo is a prime example.
Each packet layers spinach on the bottom, a fish fillet in the middle topped with a wine-spiked onion and garlic mixture, then more spinach and colorful pepper strips on top. Seal them up tight, toss them over medium coals, and twenty minutes later you’ve got a flaky, herb-scented dinner with no grill cleanup.
It’s light, it’s low-calorie, and it works with whatever white fish fillets look best at the market.
Pro Tips
- Leave a little space inside the foil packet for steam to circulate; don’t wrap too tightly
- Double-fold all the seams so no juices leak out onto the coals
- Turn the packets over twice during grilling for even cooking
- Drain the thawed spinach really well by squeezing it in a clean towel, or it will water down the dish
Ingredients
Directions
Cut block of fish crosswise into 4 equal pieces.
In a small skillet, cook onion and garlic in hot oil until tender.
Remove from heat.
Stir in wine, tarragon or basil, salt, and pepper.
Return to heat and boil gently about 2 minutes or until most of the liquid has evaporated.
Remove skillet from heat and set aside.
Place ⅛ of the spinach on four 12×18” pieces of heavy foil.
Place 1 portion of fish on each portion of spinach.
Spoon onion mixture evenly over fish.
Top with remaining spinach and the green pepper strips.
Bring up long edges of foil and, leaving a litle space for steam expansion, seal tightly with a double fold.
Then fold short ends to seal.
Grill foil packets, seam side up, directly over medium coals about 20 minutes or until fish flakes easily when tested with a fork.
Turn packets over twice.
Comments
