While the fish grills, the mushroom topping cooks alongside in a foil packet — what could be simpler? You can try other varieties of mushrooms, such as button or wild chanterelle.
- Portion size 4 servings
- Credits : © CanadianLiving.com
Ingredients
Method
Pull mushrooms apart into wide shreds; place on 20-inch (50 cm) length of foil. Scatter garlic, parsley, basil and chives over mushrooms; dot with butter. Sprinkle with stock, soy sauce and lemon juice. Close up foil and seal well to form packet. (Make-ahead: Refrigerate for up to 1 hour.)
Brush fish with oil; sprinkle with salt and pepper. Place mushroom packet and fish on greased grill over medium-high heat; close lid and cook, turning fish once, until fish flakes easily when tested, about 10 minutes. To serve, spoon mushroom mixture over fish.
Nutritional facts <b>Per serving:</b> about
- Sodium 603 mg
- Protein 37 g
- Calories 276.0
- Total fat 12 g
- Cholesterol 70 mg
- Saturated fat 4 g
- Total carbohydrate 3 g
%RDI
- Iron 17.0
- Folate 14.0
- Calcium 9.0
- Vitamin A 15.0
- Vitamin C 8.0
