Caribbean Fish in a Packet
rec.food.recipes/Uncle Peanut/2002
Serves 2

Here's a recipe that I make for my wife and I all the time. It's a good way to make fish that doesn't taste too "fishy."

1 (12 oz.) (cut in half) or 2 6 oz. fresh fillets -- Haddock works best but have also made this with salmon, tilapia, and catfish with good results
2 tsp olive oil
1 lime (or 2 Tbsp. bottled lime juice)
1/2 green pepper
3 green onions
1 Tbsp chopped fresh cilantro (or 1 tsp ground coriander)
salt
pepper
dash of Tabasco
1 cup instant white rice

Preheat oven to 450.

Make two large squares (15x12-inch) of tin foil, and brush them with a little olive oil. Rinse fillets and put them on the foil.

Chop green onion and green pepper into small pieces.

Top each fish fillet with ingredients in this order:

half of the green peppers
1 tsp. olive oil on each
green onions
1/2 Tbsp cilantro, or 1/2 tsp coriander
1 Tbsp lime juice or 1/2 lime's worth of juice
dash of salt pepper and Tabasco

Fold each foil square around the fish to form a packet. Place on lined cookie sheet (in case juices leak from packet) and bake at 450 for 25 minutes. While baking prepare two servings of instant white rice. Serve fish over rice and transfer all juices onto the plate.

Very juicy, tender and delicious - the only fat is the 4.5 g per serving for the 1 Tbsp of olive oil for each fish, and minimal from the fish itself.