MEXICAN FISH IN FOIL
1 1/2 pounds halibut fillets, 1/2 to 3/4-inch thick
1/4 cup sliced pimiento-stuffed olives
2 teaspoons capers
1 medium tomato, seeded and chopped
3 medium green onions, thinly sliced
1 clove garlic, finely chopped
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Lemon wedges (to serve)
Heat coals or gas grill.
If fish fillets are large, cut into 6 serving pieces. Place fish in heavy-duty aluminum foil bag.
Mix olives, capers, tomato, green onions and garlic; spoon over fish. Drizzle with lemon juice. Sprinkle with salt and pepper. Double-fold open end of bag.
Cover and grill bag 5 to 6-inches from medium heat about 15 minutes or until fish flakes easily with fork.
TO SERVE:
Place bag on serving plate. Cut large X across top of packet; fold back foil. Serve fish with lemon wedges.
Servings: 6
Source: Betty Crocker Cooking Magazine #164, July/August 2000
1 1/2 pounds halibut fillets, 1/2 to 3/4-inch thick
1/4 cup sliced pimiento-stuffed olives
2 teaspoons capers
1 medium tomato, seeded and chopped
3 medium green onions, thinly sliced
1 clove garlic, finely chopped
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Lemon wedges (to serve)
Heat coals or gas grill.
If fish fillets are large, cut into 6 serving pieces. Place fish in heavy-duty aluminum foil bag.
Mix olives, capers, tomato, green onions and garlic; spoon over fish. Drizzle with lemon juice. Sprinkle with salt and pepper. Double-fold open end of bag.
Cover and grill bag 5 to 6-inches from medium heat about 15 minutes or until fish flakes easily with fork.
TO SERVE:
Place bag on serving plate. Cut large X across top of packet; fold back foil. Serve fish with lemon wedges.
Servings: 6
Source: Betty Crocker Cooking Magazine #164, July/August 2000
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