Fish in a Boat, Italian Style
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 333.1
- Total Fat: 18.0 g
- Cholesterol: 99.0 mg
- Sodium: 188.4 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.5 g
- Protein: 38.1 g
View full nutritional breakdown of Fish in a Boat, Italian Style calories by ingredient
Introduction
This is from Desperation Dinners. Fish fillets grilled in foil and seasoned with Italian herbs. This is from Desperation Dinners. Fish fillets grilled in foil and seasoned with Italian herbs.Number of Servings: 4
Ingredients
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4 thin fish fillets (6 oz. each) such as tilapia, red snapper or flounder.
1 small onion (for 1/2 cup sliced)
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp. bottled minced garlic
1 tbl. Worcestershire sauce
1/2 teaspoon dried basil (I couldn't get this quantity just right in the ingredient list above)
Salt and pepper to taste.
Directions
These Desperation Dinners recipes are designed to be ready in under 30 minutes!
1. Turn on the gas grill to medium high heat (about 400 degrees F).
2. For 4 fillets, you will need 2 boats. For each, tear off a sheet of heavy-duty, freezer-weight aluminum foil roughly 20 inches long (or use 2 sheets of regular foil, stacking them on top of each other). Place 2 fish fillets in the center of the foil and fold up the edges, crimping to form a 1-inch-high lip all the way around the fish. Form the boat tight to the fish, working carefully to avoid puncturing or tearing the foil. Move the boat to a baking sheet for easier transport to the grill. Repeat the procedure for the remaining fillets.
3. Peel the onion and cut into 1/4 inch slices. Separate the slices into rings and scatter them over the fish. Combine the oil, the vinegar, garlic, Worcestershire sauce, and basil in a small bowl and beat with a wire whisk or fork to mix well. Pour half the mixture over teh fish in each both. Season with salt and pepper.
4. Carefully slide the boats off the baking sheet onto the grill and cook, with the grill uncovered, until the fish is opaque throughout and flakes easily with a fork, 10 - 12 minutes.
5. Use a wide metal spatula to slide the boats back onto the baking sheet. Carefully transfer each fillet from the foil to a serving plate, top with onions and a spoonful or two of the juices, and serve.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ROONTOO.
1. Turn on the gas grill to medium high heat (about 400 degrees F).
2. For 4 fillets, you will need 2 boats. For each, tear off a sheet of heavy-duty, freezer-weight aluminum foil roughly 20 inches long (or use 2 sheets of regular foil, stacking them on top of each other). Place 2 fish fillets in the center of the foil and fold up the edges, crimping to form a 1-inch-high lip all the way around the fish. Form the boat tight to the fish, working carefully to avoid puncturing or tearing the foil. Move the boat to a baking sheet for easier transport to the grill. Repeat the procedure for the remaining fillets.
3. Peel the onion and cut into 1/4 inch slices. Separate the slices into rings and scatter them over the fish. Combine the oil, the vinegar, garlic, Worcestershire sauce, and basil in a small bowl and beat with a wire whisk or fork to mix well. Pour half the mixture over teh fish in each both. Season with salt and pepper.
4. Carefully slide the boats off the baking sheet onto the grill and cook, with the grill uncovered, until the fish is opaque throughout and flakes easily with a fork, 10 - 12 minutes.
5. Use a wide metal spatula to slide the boats back onto the baking sheet. Carefully transfer each fillet from the foil to a serving plate, top with onions and a spoonful or two of the juices, and serve.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ROONTOO.