Foil Packet Striped Bass With Peppers And Tomatoes Recipes

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GRILLED STRIPED BASS WITH FIRE-ROASTED ONIONS AND PEPPERS



Grilled Striped Bass with Fire-Roasted Onions and Peppers image

Provided by Nancy Fuller

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

Six 6-ounce fillets striped bass, about 1-inch thick, skin-on
Salt and freshly ground pepper
2 medium red onions, very thinly sliced
1 red bell pepper, very thinly sliced
12 cloves garlic, smashed
1 1/2 cups dry white wine, divided
Olive oil
1 small bunch parsley, leaves chopped
Lemon wedges, to serve

Steps:

  • Preheat a grill to medium high.
  • Sprinkle the fish fillets with salt and pepper. Divide the onions, peppers, and garlic into 6 portions. Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add 1/4 cup of the wine. Fold the foil into a packet and seal it on all sides. Repeat with packets for the remaining fillets.
  • Place the packets on the grill, seam up, and cook until the fish is opaque, about 15 minutes. It is best to test the cook time with the one packet, as cooking time varies grill to grill. Carefully open the packets and serve with lemon wedges.

BAKED COD IN FOIL



Baked Cod in Foil image

Cod is combined with bell pepper, tomatoes, and basil, wrapped in foil, and then baked in the oven for a quick, delicious low-carb dish for weeknights.

Provided by Natalie Titanov

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 10

2 tomatoes, cubed
1 red bell pepper, seeded and cubed
1 onion, minced
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 clove garlic, minced
aluminum foil
4 (5 ounce) cod fillets
lemon, juiced
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
  • Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
  • Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 10.4 g, Cholesterol 51.9 mg, Fat 8 g, Fiber 3.3 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 146.4 mg, Sugar 4.3 g

GRILLED BASS WITH BUTTERY TOMATOES



Grilled Bass with Buttery Tomatoes image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 7

3 cups assorted cherry and/or grape tomatoes
4 tablespoons unsalted butter, melted
2 tablespoons dry white wine
1 1/2 tablespoons chopped fresh tarragon, plus more for topping
Kosher salt and freshly ground pepper
Vegetable oil, for brushing
4 skin-on striped bass fillets, preferably wild (about 8 ounces each)

Steps:

  • Preheat a grill to high. Toss the tomatoes with the melted butter, wine, tarragon, 1/2 teaspoon salt and a few grinds of pepper. Pile the tomatoes in the center of a 24-inch-long piece of foil. Gather the edges and crimp to seal and form a packet.
  • Brush the grill grates with vegetable oil. Brush both sides of the fish with vegetable oil; season generously with salt and pepper. Place the fish on one side of the grill, skin-side down. Grill until the fish is cooked through, 5 to 6 minutes per side. Meanwhile, grill the tomato packet on the other side of the grill, undisturbed, until the tomatoes are softened, 10 to 12 minutes.
  • Carefully open the foil packet. Spoon the tomatoes and their juices over the fish and top with more tarragon.

Nutrition Facts : Calories 420 calorie, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 210 milligrams, Sodium 520 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 44 grams

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