Foil Wrapped Fish & Salsa

As a young child, I wasn’t fed very much fish.  The only fish I was really introduced to was salmon so as I grew older, I wasn’t a very huge fan of other kinds of fish.  At restaurants, I usually didn’t touch the fish dish unless it was fried and dipped into some sort of sauce.  Fish often tasted “fishy” and I had no interest in eating it.  I learned to realize that most of the fish I ate either wasn’t fresh or was it cooked correctly.  Fish is very delicate and is hard to cook when you’re not too familiar with it.  Pan frying it and leaving it in the pan for too long or overbaking it can dry the fish out and can make it very unappetizing.  It can also leave your house smelling like something died, which leads me to this baked foil wrapped fish. 

Wrapping fish with foil then baking it produces an extremely juicy and soft piece of meat.  The fish is cooked by the steam that is trapped in the foil packet and all the flavors of ingredients get mushed together into one big deliciousness!  Not only is it delicious, it’s healthy and will keep you full for hours.

Someone had given us a ton of tennis ball sized lemons.  I don’t like lemonade very much so I’ve been thinking of other ways to use them.  What goes better with fish than lemons?? The skin was pretty thick so I trimmed them down a little.  That way, nothing would taste bitter.  It also made the lemons look a little prettier. ..Perrrfect. 

There’s not much to this.  It’s tasty, it’s easy to make, and it’s also an easy cleanup!  That is… if you don’t spill all of the juice that’s in the foil!  Look at all that yummy juice.

I ended up making some brown rice cooked in chicken broth with a tad of butter.  This dish has made it into our regular rotation, whether it be lunch or dinner.

If you’re scared of cooking fish, start out with wrapping it in foil and baking it.  I promise you won’t regret trying it this way.

Foil Wrapped Fish

Servings: 4

White Roughie (I bought the frozen package from Trader Joes.  It comes with 2 fillets.  Defrost and cut each piece in half.  Any white fish, such as halibut, can be used)

4 Tbsp. butter, cut into small pieces

4 cloves of garlic, minced

6 basil leaves, chopped

1 lemon, sliced

extra virgin olive oil

1 C. cherry tomatoes, cut each tomato in half

1 can black beans

1 can whole corn kernals

salt and pepper

4 pieces of foil, enough to wrap and fold over the fish

Salsa

Combine the tomatoes, beans, and corn into a medium bowl.  Add some salt and pepper to taste and mix.  Set aside.

Preheat oven to 400 degrees F.  Lay a piece of foil flat.  Put about 3 spoons of the salsa mix onto the center of the foil  and place a piece of fish on top.  Drizzle a little of the oil over the fish and sprinkle some more salt and pepper.  Put about a tablespoon of butter on the fish along with some basil.  Place 2 slices of lemon on top of everything and fold the foil over the fish creating a little foil baggy.  Do this for the rest of the fish.

To create the foil bag, bring up 2 sides of the foil opposite from each other, up  and together.  Roll the top down until you can’t roll anymore.  Roll the open sides inward. 

Place the foil wrapped fish on a baking sheet and bake for about 20 minutes.

Open one of the packets to see if the fish is cooked.  If the fish looks almost done, reseal the packet and take everything out of the oven.  Let sit for about 5 minutes.  The fish will continue cooking and will be perfectly cooked when it’s time to eat.

Pour yourself a glass of white wine and enjoy!

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