Mama Zuquinis Summer Fish Packets |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
|
This recipe is from a local Italian restaurant. Ingredients:
heavy-duty aluminum foil, as needed |
nonstick cooking spray, as needed |
peel from 1 lemon, grated |
1 lemon, juice of |
1 (7 ounce) container pesto sauce |
2 1/2 cups thin asparagus, trimmed into 2 inch pieces |
1 large yellow squash or 1 large zucchini, cut in half lengthwise, then sliced horizontally into 1/4 inch half-moons |
5 (5 ounce) white fish fillets, 1 inch thick (such as wild halibut, red snapper, orange roughy or talapia) |
course salt & fresh ground pepper, to taste |
1 1/4 cups cherry tomatoes, halved |
2 tablespoons green onions, sliced |
Directions:
1. Preheat oven to 450 degrees F.
2. Arrange five 12 x 13-inch pieces of foil on work surface; coat lightly with nonstick cooking spray. Stir lemon peel into pesto. Divide asparagus and squash evenly down center of each foil sheet; spoon 1 tablespoon pesto mixture over vegetables.
3. Place one fish fillet over pesto vegetables; sprinkle fish with salt and pepper. Spread each fish fillet with 1 tablespoon pesto mixture.
4. Top each fish fillet evenly with tomato halves and green onion. Sprinkle with lemon juice. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside. Place on 15 x 10-inch jelly roll pan or rimmed baking sheet.
5. Bake for 20 minutes or until fish is just opaque in center and vegetables are crisp-tender. Carefully open packets, allowing steam to escape away from you and let cool briefly. Using a spatula, gently push the fish and vegetables onto plate.
6. Optional: Fish Packets are also great on the grill! Preheat grill to medium. Place packets on grill; cover and cook over indirect heat for 20 minutes or until fish is opaque in center and vegetables are crisp tender. Remove from grill and open carefully.
|
|