Mediterranean Fish And Vegetable Foil Packets Served Over Couscous Recipes

FISH IN FOIL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
• Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
• Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

MEDITERRANEAN VEGGIE PACKETS

Steps:

• PREHEAT oven to 450 degrees F or grill to medium-high.
• CENTER half of the cauliflowerettes, broccoli and carrots on each sheet of Reynolds Wrap Aluminum Foil. Sprinkle with salt and pepper. Combine olive oil, garlic, oregano and balsamic; pour over vegetables on both sheets of foil. Top each with 2 ice cubes.
• BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.
• BAKE 20 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill.

FISH FOIL PACKETS WITH VEGETABLES

Steps:

• Tear two aluminum foil pieces about 16 inches long. Lay foil flat on a counter or baking sheet and lightly brush or spray with olive oil.
• Place half of the asparagus in the center of each piece of foil and season with salt & pepper to taste.
• Place the fish fillets on top of the asparagus and season with salt & pepper to taste.
• Top each fillet with 2 slices of lemon and arrange tomatoes on top.
• Sprinkle capers over the fillets, drizzle with white wine, and top everything with the thyme.
• Fold the long ends of the foil up to meet over the fillet. Fold the ends down to one side, folding 3 times to fully secure. Pinch the open ends of the foil closed and fold up and over 2 times. Make sure there are no holes in the foil because you want to steam everything inside.
• Preheat grill to medium-high heat.
• Place on the grill for 12-15 minutes (a little longer for thicker fish, like halibut).
• Remove foil packet from grill and carefully open each side of the packet, allowing steam to escape. Open packet completely and transfer everything to a plate and serve.
• Preheat oven to 400 degrees.
• Place foil packets on a baking sheet and bake for 15-20 minutes.
• Remove foil packet from oven and carefully open each side of the packet, allowing steam to escape. Open packet completely and transfer everything to a plate and serve.

MEDITERRANEAN FISH POUCHES IN FOIL OVER COUSCOUS

Steps:

• Vegetables -- Ok, first thing lets prepare your vegetables. In a saute pan, add the eggplant and onion and cook a minute. Now add the zucchini, olives, capers, tomatoes, seasoning (go light on the salt) and just simmer for a few minutes. It will continue to cook in the pouches.
• Fish -- Get a nice sheet of foil about 10 x 10 (for each fillet) so you can fold it up basically like a present so you can add liquid without it leaking. Now, spray in inside of the foil with a little of the pam and place the fish fillet and season with a little salt and pepper if you want (not necessary).
• Topping -- top with fish fillet with a lemon slice, then the tomato vegetable mixture, then pour a little of the white wine on top of the tomatoes. Just wrap up and place on a cookie sheet for the oven or the grill.
• Bake -- 425 middle shelf for 30 minutes. Grill same timing. Depending on the thickness of your fish and the amount of filling it can take 30-40 minutes.
• Couscous -- I like to use broth to cook, but water will be fine. Just in the microwave in the bowl you are serving it in, garnish with a little parsley if you want and olive oil.

MEDITERRANEAN BAKED WHITE FISH

Steps:

• Heat the oven to 425 degrees F.
• Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
• In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
• Pour the tomato and olive mixture over the fish.
• Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
• Remove from the heat and serve.

FISH AND VEGETABLE FOIL PACKETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
• Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
• Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.

MEDITERRANEAN FISH IN FOIL PACKETS

Steps:

• Fire up the grill to medium high heat. If you are cooking indoors, preheat the oven to 375ºF. Tear off a large sheet of aluminum foil and place it on a large platter or tray. Lay the fish fillets in the center, in a single layer. squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper. In 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 enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat. Tear off a second sheet of foil the same size as the bottom sheet. Turn up all the edges of the bottom sheet a bit to catch any liquid that runs to the edge. Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl. 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. 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. Serve with hot cooked rice. I served mine with my tasty Spanish Brown Rice Bake recipe.

MEDITERRANEAN SALMON FOIL PACKETS WITH LENTILS

Steps:

• Preheat grill to medium-high heat or the oven to 425 degrees F.
• Cut four 18 x 12 inch squares of foil* and lay out on a flat surface.
• Place one salmon in the middle of each piece of foil. Season with salt and pepper and drizzle with 1 tablespoon of olive oil.
• In a large bowl, combine the lentils, vegetables, shrimp with garlic, olive oil, salt, pepper and dried herbs.
• Toss to coat then divide evenly into each foil packet, arranging them around the salmon. Top salmon with 1 or 2 tomato halves rubbing some seasoning on the salmon.
• Fold the foil bringing all sides together and close off the packets.
• [b] If cooking on the grill[/b]: Place foil packets onto grill and grill for 6 minutes, then flip over and grill for an additional 4-6 minutes (depending on the thickness of the salmon) or until salmon is flaky and shrimp is opaque and pink.
• Remove from the grill and carefully open the foil packets.
• [b] If cooking in the oven[/b]: Place foil packets on a baking sheet and cook for 15-20 minutes (rotating tray once) or until salmon is flaky and shrimp is opaque and pink. Time varies depending on the thickness of the salmon. Remove baking sheet from oven.
• Carefully open packets. Serve warm with a splash of lemon and top with chopped parsley.

TILAPIA & SUMMER VEGETABLE PACKET

Steps:

• Preheat grill to medium. (No grill? See Oven Variation, below.)
• Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
• To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
• Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
• Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
• Oven variation: Preheat oven to 425°F Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

MEDITERRANEAN FISH AND VEGETABLE FOIL PACKETS SERVED OVER COUSCOUS

Steps:

• Preheat oven to 425 degrees F. Lay two 20-inch sheets of aluminum foil on top of each other. Place fish in the center and season with salt and pepper.
• Put next 7 ingredients in a bowl and toss with 2 tsp. each lemon juice, extra virgin olive oil, and white wine and sprinkle with dried herbs. Place over top the fish and lay the lemon slices across the vegetables. Fold up the sides of the foil and pinch at the top to create a pouch. Make sure the sides are sealed as well. Bake for about 20 minutes or until fish is fully cooked.
• While the fish is baking, line the edge of your serving bowl with the cucumber ribbons. Put the cooked and fluffed couscous in the center. Slide fish and vegetables on top of the couscous and add remaining 1 tsp. each lemon juice and extra virgin olive oil, roasted red and yellow bell pepper strips, green pepper, carrots, feta cheese, and parsley.