| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Fillets, or whole small |
|
|
Pan-dressed fish |
|
|
about 2 lbs. |
| 6 |
|
Sheets heavy aluminum foil |
|
|
Salt |
|
|
Seasoned pepper |
|
|
Dried dill seed, parsley |
|
|
Or rosemary, if desired |
|
|
Butter |
| 6 |
|
Lemon or lime slices |
| 12 |
T |
Dry white wine |
INSTRUCTIONS
Preheat oven to 400, preheat broiler, or have charcoal at cooking
temperature in BBQ grill. Place each individual serving of fish on a
sheet of foil. Sprinkle with salt, seasoned pepper and dill, parsley
or rosemary. Dot generously with butter. Top with slice of lemon or
lime. Pour 1 to 2 TBS. of wine over fish. Fold foil up around fish
and seal by folding, allowing a little space on top of fish. Bake 20
to 30 minutes in oven, or for 15 minutes in broiler, or for 30 minutes
over glowing charcoal. Fish will be tender and flake easily when done.
The High Altitude Cookbook, by Beverly A. Nemiro & Donna M. Hamilton,
Random House, NY, 1969. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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