My daughter made this for us while we were in Hawaii this last winter. It is so good! She used Ono but any white fish will work great.
Prep Time: 20 Minutes
1 Leanest Protein
1 Healthy Fat
4 - 10 ounce fish fillets, rinsed and patted dry
·1 teaspoon of fresh lemon juice
· ¼ teaspoon sea salt
½ teaspoon fresh pepper
·6 cloves of garlic, roughly chopped
·1 cup sliced green onion
·4 cups baby spinach leaves or chopped spinach
·3 cups plum or Italian tomatoes, roughly chopped
·2 tablespoons balsamic vinegar
·2 tablespoons chopped fresh basil
·2 tablespoons chopped fresh parsley or cilantro
·1 sprinkle of red pepper flakes, to taste
· 4 teaspoons extra virgin olive oil
1. Turn the grill to medium high heat.
If you are cooking indoors, preheat the oven to 375 F.
2. Take a large sheet of aluminum foil and place it on a large platter or tray.
3. Lay the fish fillets in the center, in a single layer then spread a little lemon juice over the fillets. Season with the sea salt and fresh pepper.
4. Next, using a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with extra virgin olive oil.
5. Tear off another sheet of foil the same size as the bottom sheet.
6. Turn up all the edges of the bottom sheet a bit to catch any liquid that runs to the edge.
7. Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl.
8. Lay the second piece of foil on top of the fish and veggies and crimp the foil closed all around the edges to make a large packet.
9. Carry the packet with the platter or tray to the grill and carefully transfer the packet to the preheated grill. Cover the grill and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet, and how hot your fire is. The fish should flake easily with a fork, and appear opaque. Or place foil packet in oven and cook about 20 minutes.
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