1 to 2 lbs of fillets of a fish like mackerel or bluefish
1 sliced green pepper
1 sliced onion
1 slice tomato
salt and pepper
2 tbsp. dry vermouth or white wine
Preheat oven to 450 °F. (230 °C.)
Blanch the sliced pepper and onion. Lay the individual fillets on the dull side of aluminum foil squares. Season with salt, pepper, and lemon juice.
Place the tomato, green pepper, and onion on top of the fillets. Season with oregano and basil. Moisten with the wine or vermouth.
Fold the aluminum foil into a packet, making sure that all edges are folded tight enough that no steam can escape, but leaving enough room above the fillet for steam to collect (Make a sealed tent with the fillet inside).
Place in preheated oven for about 10 minutes per inch of fillet thickness. Fillets will flake easily when done.
Variation: Replace vegetables with salsa. Eliminate herbs.
I prefer Spanish Mac on the grill either aluminum boat or fish basket. Simply add some basil, lemon, and pad of butter. Should you wish garlic or Old Bay for something different. Also hard to go wrong with about any fish and some Italian dressing on the grill
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