When you cook fish in a foil packet, it stays moist and the flavourings penetrate the flesh - and there's no cleanup! Try our herb variations or your own favourite combination. Serve with boiled potatoes to soak up the delicious juices.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Method
Cut fillets in half crosswise. Cut four 12-inch (30 cm) lengths of heavy-duty or double-thickness foil. Place 1 piece fish on each piece, just off centre. Top each with one-quarter each of the onion, wine, sage, garlic, salt and pepper. Bring foil up over fish; double-fold and press edges in to seal.
Place packets on grill over medium-high heat; close lid and grill until fish flakes easily when tested, 6 to 8 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 374 mg
- Protein 33 g
- Calories 169.0
- Total fat 2 g
- Cholesterol 146 mg
- Saturated fat trace
- Total carbohydrate 2 g
%RDI
- Iron 17.0
- Folate 11.0
- Calcium 18.0
- Vitamin A 3.0
- Vitamin C 2.0
