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August 1998 Issue
Seafood Surprise
by Philip R. Gantt
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Foil Steamed Fish

This recipe works wonders with any type of fish. Rock cod, ling cod, salmon, trout, halibut fillets, red snapper, bass and most every other kind of fish will respond favorably to this method of cooking. This method of steaming is not done in a pot of water. Rather, this steaming is done in the natural juices of the fish itself. Flavorings may be added, and a few suggestions are given which tend to supplement the flavors of fish. Try this style of cooking over the grill with a fresh ling cod or red snapper.
  • Fresh whole fish (try the special of the day), about 4 lbs
  • Butter
  • Lemon slices
  • Salt and pepper to taste
  • Tarragon
  • Basil
  • White wine (if desired)
In a large piece of aluminum foil, place the fish in the center lengthwise and put pats of butter and lemon slices inside of the body cavity. Sprinkle the seasonings over the surface of the fish on both sides, and a little inside the body. Fold the edges of the aluminum up and put in the wine if desired. Fold and seal the aluminum foil, wrapping the fish firmly inside. Bake in the oven or put into a covered grille, allowing to cook for about 10 minutes per pound of fish.

As an alternative, place sliced vegetables inside of the foil with the fish. Zucchini, celery, carrots, peppers, and onions are good selections. The carrots or other hard vegetables may be partially cooked before placing in the foil with the fish, otherwise, they may not cook thoroughly enough.

  • Yields: 5 servings
  • Preparation Time: 25 minutes
 
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