Fish Packets with Potatoes Lemon and Capers - 4 Se
Aug 31, 2007 8:14:10 GMT -8
Post by jjg on Aug 31, 2007 8:14:10 GMT -8
Fish Packets with Potatoes Lemon and Capers - 4 Servings
In this packet, the golden, crusty potato cake takes on the tangy flavors of lemon and capers. The delicate fish fillets are quite thin so be careful not to overcook.
Presented by: Eating Well
Total Time: 50 min
NUTRITIONAL INFORMATION
1 serving: Calories 268; Carbohydrates 24g; Cholesterol 53mg; Dietary Fiber 2g; Fat 8g (Monounsaturated Fat 6g, Saturated Fat 1g); Sodium 424mg
INGREDIENTS
1/4 cup chopped shallots
2 tablespoons finely chopped fresh parsley
2 tablespoons capers
1/4 cup lemon juice
2 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 pound yellow-fleshed potatoes
1/4 teaspoon salt
1 pound sole or flounder fillets
DIRECTIONS
Preheat a gas or charcoal grill.
Combine shallots, parsley and capers in a small bowl. Whisk lemon juice, wine, oil and mustard in a small bowl or glass measuring cup.
Stack two 20-inch sheets of foil (the double layers will help protect the ingredients on the bottom from burning). Coat the center of the top layer with cooking spray. Arrange one-fourth of the potatoes, slightly overlapping, to form a 5- to 6-inch circle in the center of the foil. Sprinkle with a dash of salt; set a piece of fish on the potatoes. Top with one-fourth of the shallot mixture and 1 tablespoon of the lemon juice mixture. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Make 3 more packets with the remaining ingredients.
Place the packets on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cover the grill and cook until the potatoes are tender and the fish is opaque in the center, 8 to 10 minutes, depending on the thickness. (When opening a packet to check for doneness, be careful of steam.) To serve, use a spatula to slide the contents of the packet onto a plate. Top with the remaining lemon juice mixture.
In this packet, the golden, crusty potato cake takes on the tangy flavors of lemon and capers. The delicate fish fillets are quite thin so be careful not to overcook.
Presented by: Eating Well
Total Time: 50 min
NUTRITIONAL INFORMATION
1 serving: Calories 268; Carbohydrates 24g; Cholesterol 53mg; Dietary Fiber 2g; Fat 8g (Monounsaturated Fat 6g, Saturated Fat 1g); Sodium 424mg
INGREDIENTS
1/4 cup chopped shallots
2 tablespoons finely chopped fresh parsley
2 tablespoons capers
1/4 cup lemon juice
2 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 pound yellow-fleshed potatoes
1/4 teaspoon salt
1 pound sole or flounder fillets
DIRECTIONS
Preheat a gas or charcoal grill.
Combine shallots, parsley and capers in a small bowl. Whisk lemon juice, wine, oil and mustard in a small bowl or glass measuring cup.
Stack two 20-inch sheets of foil (the double layers will help protect the ingredients on the bottom from burning). Coat the center of the top layer with cooking spray. Arrange one-fourth of the potatoes, slightly overlapping, to form a 5- to 6-inch circle in the center of the foil. Sprinkle with a dash of salt; set a piece of fish on the potatoes. Top with one-fourth of the shallot mixture and 1 tablespoon of the lemon juice mixture. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Make 3 more packets with the remaining ingredients.
Place the packets on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cover the grill and cook until the potatoes are tender and the fish is opaque in the center, 8 to 10 minutes, depending on the thickness. (When opening a packet to check for doneness, be careful of steam.) To serve, use a spatula to slide the contents of the packet onto a plate. Top with the remaining lemon juice mixture.