Grilled Fish in Foil
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fish fillets
fresh or frozen |
|
| 2 | tablespoons |
margarine
or butter |
|
| ¼ | cup |
lemon juice
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | teaspoon |
dill weed
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | x |
paprika
|
*
|
| 1 | each |
onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish fillets
fresh or frozen |
|
| 3E+1 | ml |
margarine
or butter |
|
| 59 | ml |
lemon juice
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 5 | ml |
dill weed
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
paprika
|
*
|
| 1 | each |
onions
thinly sliced |
|
Directions
On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish.
In small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt and pepper.
Pour equal amounts over fish.
Sprinkle with paprika, top with onion slices.
Wrap foil securely around fish, leaving space for fish to expand.
Grill 5 to 7 minutes on each side or until fish flakes with fork.
Refrigerate leftovers.
