Fish baked, broiled, or barbecued in foil
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Fillets, or whole small | |
| Pan-dressed fish | ||
| (about 2 lbs.) | ||
| 6 | Sheets heavy aluminum foil | |
| Salt | ||
| Seasoned pepper | ||
| Dried dill seed, parsley, | ||
| Or rosemary, if desired | ||
| Butter | ||
| 6 | Lemon or lime slices | |
| 12 | tablespoons | Dry white wine |
Directions
Preheat oven to 400, preheat broiler, or have charcoal at cooking temperature in BBQ grill.
Place each individual serving of fish on a sheet of foil. Sprinkle with salt, seasoned pepper and dill, parsley or rosemary. Dot generously with butter. Top with slice of lemon or lime. Pour 1 to 2 TBS. of wine over fish. Fold foil up around fish and seal by folding, allowing a little space on top of fish.
Bake 20 to 30 minutes in oven, or for 15 minutes in broiler, or for 30 minutes over glowing charcoal. Fish will be tender and flake easily when done. The High Altitude Cookbook, by Beverly A. Nemiro & Donna M. Hamilton, Random House, NY, 1969.
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