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Steamed Fish and Spinach

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Ingredients Edit

Directions Edit

  1. In a small skillet, cook onion and garlic in hot oil till tender.
  2. Remove from heat.
  3. Stir in wine, tarragon or basil, salt, and pepper.
  4. Return to heat and boil gently about 2 minutes or until most of the liquid has evaporated.
  5. Remove skillet from heat and set aside.
  6. Place ⅛ of the spinach on four 12x18" pieces of heavy foil.
  7. Place 1 portion of on each portion of spinach.
  8. Spoon onion mixture evenly over.
  9. Top with remaining spinach and the green pepper strips.
  10. Bring up long edges of foil and, leaving a little space for steam expansion, seal tightly with a double fold.
  11. Then fold short ends to seal.
  12. Grill foil packets, seam side up, directly over medium coals about 20 minutes or till flakes easily when tested with a fork.
  13. Turn packets over twice.

Nutritional information Edit

Per serving:

  • 162 calories | 22g protein | 6g carbohydrates | 4g fat | 49mg cholesterol | 169mg sodium | 815mg potassium

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