No Slivers Here

June 30, 2008

Emeril’s Fish Provencal

Filed under: Fish, Main Dish — Tags: — bettylou79 @ 6:54 pm

It is still blazing hot here in the Pacific Northwest so we are still on the barbecuing kick. This was my first time cooking fish in packets. I remember cooking meals in packets on the fire as a Girl Scout but we didn’t cook things long enough so the ingredients were a bit underdone and crunchy (potatoes).

If I do make this again I will cook the packets for a bit shorter than I did this time. I was weary of the fish being done (we’ve had problems in the past) so I cooked it for a few minutes longer (bad plan, it turned out almost rubbery). I used cod in this recipe which also might account for the slight rubberyness of the fish. It looks and smells delicious though! I also will slice the zucchini into larger pieces next time.

Emeril’s Fish Provencal

source: Everyday Food

Ingredients

Serves 4

  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red-pepper flakes
  • 1/4 teaspoon anise seed, crushed
  • Coarse salt and ground pepper
  • 1 small sweet onion, such as Vidalia, thinly sliced crosswise
  • 6 small zucchini, thinly sliced
  • 4 haddock, cod, or striped bass fillets (6 ounces each)
  • 1 large tomato, seeded and chopped
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

Directions

  1. Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
  2. Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
  3. Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.
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1 Comment »

  1. very appetizing!
    http://shawla.wordpress.com/

    Comment by shawla — July 1, 2008 @ 12:30 pm


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