Greek Island Fish Packets
Foil-packet grilling is the no-fuss way to cook. It may even bring back fond memories of summer camping.
- 1 medium onion, sliced
- 1 large green bell pepper, sliced
- 1 large zucchini, sliced (about 2 cups)
- 1 garlic clove, pressed
- 1 can (14 1/2 ounces) Italian-seasoned diced tomatoes, undrained
- 4 firm, white fish fillets (about 4 ounces each) such as red snapper, tilapia or whitefish
- Olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 12 pimento-stuffed green olives, sliced
Prepare grill for cooking at medium temperature. Slice onion, bell pepper and zucchini using v-shaped blade of Ultimate Mandoline. (Or, use Veggie Strip Maker to grate zucchini into long strips, being careful to avoid seeeds.) Press garlic into Small Batter Bowl using Garlic Press; stir into tomatoes.
Cut four 18 x 12-inch pieces of heavy-duty aluminum foil. Place one fourth of the onion, bell pepper and zucchini slices in center of each piece of foil. Spoon 1/4 cup tomato mixture over vegetables; top with 1 fish fillet. Spray fish fillets with olive oil. Sprinkle with salt and black pepper.
Top each fish fillet with 1 tablespoon of the remaining tomato mixture and 3 olives sliced with Egg Slicer Plus®. Fold foil over fish and vegetables; double fold edges to seal, leaving room for steam inside each packet.
Place packets on grid of grill. Grill 18-22 minutes or until fish flakes easily with fork. Remove packets from grill using BBQ Tongs. Open packets carefully to allow steam to escape.
- 4 servings
Nutrients per serving:
Calories 170, Fat 3 g, Sodium 1000 mg, Dietary Fiber 2 g
This salad can be prepared up to 1 day in advance.
For a pleasing side-dish salad that complements grilled pork or poultry, omit the turkey.
Firm tofu, cut into cubes, makes an excellent substitute for the poultry in this recipe.
Vermicelli is long, thin pasta similar to thin spaghetti.