Yummys_Girl
07-09-2006, 05:59 AM
Fish and Peppers Packets
Serves 4
Zesty Salmon Pepper Packets
Ingredients
4 pieces salmon (without skin) or sea bass (4-5 ounces each)
1-2 tablespoons extra-virgin olive oil (approximately)
½ white onion, sliced
½ yellow bell pepper, seeded and coarsely diced
½ red bell pepper, seeded and coarsely diced
1 poblano green chile (or green bell pepper) seeded and sliced into 8-12 rings
2 medium zucchini, sliced lengthwise and diced
1 tablespoon fresh basil, minced (or 1 tsp dried)
2 tablespoons fresh cilantro, minced (or 2 tsp dried)
½ tsp cumin
1 tsp salt (approximately)
1 tsp black pepper (approximately)
Directions
<LI class=list_1>Rinse fish and pat dry with a paper towel. Remove skin and any bones you can feel from the salmon. <LI class=list_1>Prepare all fresh vegetables as directed above and have ready <LI class=list_1>Tear 4 rectangles of aluminum foil large enough to make loose packets to hold the fish and peppers <LI class=list_1>Lightly oil the central area of each of the pieces of foil <LI class=list_1>Place a piece of fish in the center of each foil rectangle <LI class=list_1>Sprinkle each piece of fish lightly with salt, pepper, and cumin <LI class=list_1>Distribute ¼ of each type of pepper, the zucchini, and the onion evenly on each of the fish pieces <LI class=list_1>Sprinkle with the fresh (or dried) herbs <LI class=list_1>Drizzle each serving with a little more olive oil <LI class=list_1>Fold the foil ends together and crimp the middle and both ends to make a sealed packet. <LI class=list_1>Place all packets onto a baking sheet and bake at 425 degrees for 20-25 minutes
Serve immediately.Nutritional Facts 6.5 total carbs 2.1 fiber 4.4 net carbs 230 calories 30.7 protein
Serves 4
Zesty Salmon Pepper Packets
Ingredients
4 pieces salmon (without skin) or sea bass (4-5 ounces each)
1-2 tablespoons extra-virgin olive oil (approximately)
½ white onion, sliced
½ yellow bell pepper, seeded and coarsely diced
½ red bell pepper, seeded and coarsely diced
1 poblano green chile (or green bell pepper) seeded and sliced into 8-12 rings
2 medium zucchini, sliced lengthwise and diced
1 tablespoon fresh basil, minced (or 1 tsp dried)
2 tablespoons fresh cilantro, minced (or 2 tsp dried)
½ tsp cumin
1 tsp salt (approximately)
1 tsp black pepper (approximately)
Directions
<LI class=list_1>Rinse fish and pat dry with a paper towel. Remove skin and any bones you can feel from the salmon. <LI class=list_1>Prepare all fresh vegetables as directed above and have ready <LI class=list_1>Tear 4 rectangles of aluminum foil large enough to make loose packets to hold the fish and peppers <LI class=list_1>Lightly oil the central area of each of the pieces of foil <LI class=list_1>Place a piece of fish in the center of each foil rectangle <LI class=list_1>Sprinkle each piece of fish lightly with salt, pepper, and cumin <LI class=list_1>Distribute ¼ of each type of pepper, the zucchini, and the onion evenly on each of the fish pieces <LI class=list_1>Sprinkle with the fresh (or dried) herbs <LI class=list_1>Drizzle each serving with a little more olive oil <LI class=list_1>Fold the foil ends together and crimp the middle and both ends to make a sealed packet. <LI class=list_1>Place all packets onto a baking sheet and bake at 425 degrees for 20-25 minutes
Serve immediately.Nutritional Facts 6.5 total carbs 2.1 fiber 4.4 net carbs 230 calories 30.7 protein