| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Ethnic |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fish fillets |
| 2 |
tb |
Margarine — not diet |
| 1/4 |
c |
Lemon juice |
| 1 |
tb |
Fresh parsley — chopped |
| 1 |
ts |
Fresh dill weed |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Paprika |
| 1 |
|
Onion — thinly sliced |
INSTRUCTIONS
Use heavy aluminum foil cut into large squares. Place equal portions of the
fish fillets on each piece of foil. In a saucepan, melt margarine. Add
lemon juice, parsley, dill, salt and pepper. Stir to blend well. Pour this
mixture over the fish, sprinkle with paprika, and top with the onion slices
which have been separated into rings. Fold the foil around the mixture and
seal using a drugstore fold or other method of sealing tightly. Leave a
little space for the food to expand while cooking. Place on hot grill and
grill for 5-7 minutes per side. Fish should flake easily when done.
Recipe By : Jo Anne Merrill
From: Cindy@sierra.Uucp (Cindy Johnston
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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