Thursday, January 12, 2012

dining in: light and tasty fish in foil

After eating, eating and more eating over the Holidays, I have been craving light and fresh meals, which means I have been eating salads.  A lot of salads.  To change it up a bit, I made fish in foil.

The original recipe (sorry, not sure what magazine it came from) calls for halibut and was cooked on a grill, well, it was a bit late and rather chilly outside, so in the oven it went.  I also used Swai fish instead of halibut.  Believe it or not, I purchased the Swai, frozen fillets, from Wal-Mart.  $3.95 for four fillets and it was delish, firm and flaky!

Swai with Tomatoes, Rosemary, and Zucchini in Foil Packets

2 medium zucchini, quartered and cut into 1-inch pieces

1 pint grape tomatoes

1/4 C pitted kalmata olives, halved

4 Swai fillets

3/4 tsp. salt

1/4 tsp. black pepper

2 garlic cloves, thinly sliced

4 sprigs fresh rosemary

2 T olive oil

Preheat oven (or grill) to 350° to 400°.  Arrange 4 sheets aluminum foil on work surface.  Divide first 3 ingredients evenly among sheets of foil.  Top with Swai fillets; sprinkle fillets evenly with S & P.  Divide garlic evenly among fillets; top each with a rosemary sprig and drizzle with oil.  Gather sides of foil over fish and veggies to cover completely; crimp edges to seal packets.

Place fish packets in oven (or on grill).  Cook for 5-6 minutes, then turn packets and cook another 5-6 minutes or until veggies are sizzling inside packets and fish is opaque throughout.  Makes 4 servings (duh).

The zucchini was crisp yet tender and the tomatoes juicy, super easy, light and fresh!


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