Dilled Fish And Vegetable Packet Recipes

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GRILLED DILLED SALMON AND VEGETABLE PACKS

Enjoy these grilled salmon fillet and veggies packs - a perfect flavorful dinner at home.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8



Grilled Dilled Salmon and Vegetable Packs image

Steps:

  • Heat gas or charcoal grill. Cut salmon fillet into 4 serving pieces.
  • In small bowl, mix oil, dill weed, parsley and garlic salt. In heavy-duty foil bag, place salmon, tomatoes, squash and pea pods. Brush oil mixture over salmon and vegetables. Double-fold open end of bag.
  • Place bag on grill. Cover grill; cook over medium heat 15 to 20 minutes or until salmon flakes easily with fork. Place bag on serving plate; unfold.

Nutrition Facts : Calories 290, Carbohydrate 6 g, Cholesterol 95 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

1 salmon fillet, 1/2 to 3/4 inch thick (about 1 1/4 lb)
2 tablespoons olive or vegetable oil
2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
2 teaspoons chopped fresh parsley
1 teaspoon garlic salt
2 medium tomatoes, seeded, coarsely chopped (1 1/2 cups)
1 medium yellow summer squash, sliced (1 1/2 cups)
1 cup fresh sugar snap pea pods, strings removed

GRILLED FISH & VEGETABLE PACKETS

Imagine opening this foil packet hot off the grill, filled with halibut, zucchini and tomatoes and fragrant with fresh basil leaves.

Provided by My Food and Family

Categories     Fish

Time 30m

Yield 4 servings

Number Of Ingredients 6



Grilled Fish & Vegetable Packets image

Steps:

  • Heat grill to medium heat.
  • Reserve 1/4 cup basil leaves; cut remaining basil into thin slices. Place zucchini on centers of 4 large sheets heavy-duty foil; top with fish, sliced basil and tomatoes. Drizzle with dressing. Fold to make 4 packets.
  • Grill 10 to 15 min. or until fish flakes easily with fork. Carefully open packets; top fish with reserved basil leaves. Serve with rice.

Nutrition Facts : Calories 220, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

1/2 cup loosely packed fresh basil leaves, divided
1 zucchini, thinly sliced
1 halibut fillet (1 lb.), cut crosswise into 4 pieces
1 cup cherry tomatoes, halved
1/4 cup KRAFT Lite House Italian Dressing
2 cups hot cooked long-grain brown rice

FISH & VEGETABLE PACKETS

This traditional cooking technique imparts flavor into every bite of your meal, and it requires very little clean-up. I like to serve fish still wrapped in parchment or foil for each person to open. -Jill Anderson, Sleepy Eye, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10



Fish & Vegetable Packets image

Steps:

  • Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.

Nutrition Facts : Calories 190 calories, Fat 5g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 303mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

1-1/2 cups julienned carrots
1-1/2 cups fresh snow peas
2 green onions, cut into 2-inch pieces
4 cod fillets (6 ounces each)
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
4 teaspoons butter

EASY FISH AND VEGETABLE PACKETS

Looking for a classic seafood dinner? Then check out these fish and vegetable packets that are ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6



Easy Fish and Vegetable Packets image

Steps:

  • Heat oven to 450°. Place each fish fillet on 12-inch square of aluminum foil. Top each fish fillet with one-fourth of the vegetables. Sprinkle with dill weed, salt and pepper. Drizzle 1 tablespoon wine over each mound of vegetables.
  • Fold up sides of foil to make a tent; fold top edges to seal. Fold in sides, making a packet; fold to seal. Place packets on ungreased cookie sheet.
  • Bake about 20 minutes or until vegetables are crisp-tender and fish flakes easily with fork.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 60 mg, Fiber 3 g, Protein 24 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 420 mg

4 mild-flavored fish fillets, such as cod, flounder, sole or walleye pike (about 4 ounces each)
1 bag (1 pound) frozen broccoli, cauliflower and carrots (or other combination), thawed and drained
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry white wine or chicken broth

DILL VEGETABLE DIP

A friend gave me this zesty dip recipe many years ago, and now I serve it at our annual holiday open house. To make it mobile, spoon a serving of the dip in the bottom of a small cup, then garnish with fresh veggies. -Karen Gardiner, Eutaw, Alabama

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 7



Dill Vegetable Dip image

Steps:

  • Combine the first 6 ingredients; mix well. Cover and refrigerate. Serve with vegetables.

Nutrition Facts : Calories 107 calories, Fat 11g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup sour cream
1/2 cup mayonnaise
1 tablespoon finely chopped onion
2 teaspoons dried parsley flakes
1 teaspoon dill weed
1 teaspoon seasoned salt
Assorted fresh vegetables

FISH AND VEGETABLE FOIL PACKETS

Cooking fish in foil is a fun, fast, kid-friendly way to get the kids to eat fish and veggies, adapted from Weight Watchers 5-Ingredient 15-Minute Recipes, Winter 2010.

Provided by Jules921

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 8



Fish and Vegetable Foil Packets image

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.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 13.1 g, Cholesterol 51.9 mg, Fat 1.2 g, Fiber 2.4 g, Protein 27.6 g, SaturatedFat 0.2 g, Sodium 151.9 mg, Sugar 2.5 g

heavy duty aluminum foil
2 cups sliced zucchini
1 cup skin-on cubed potatoes
4 (5 ounce) cod fillets
salt and ground black pepper to taste
1 onion, thinly sliced
1 cup halved grape tomatoes
⅓ cup torn fresh basil leaves

VEGETABLE DILL DIP

Very good-tasting recipe that was given to me by my mother. Try it, you will like it. Everyone who has had this raves about it. Best if made a day or several hours ahead.

Provided by Bethany Bambenek

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 4h10m

Yield 16

Number Of Ingredients 6



Vegetable Dill Dip image

Steps:

  • Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde ™ seasoning in a bowl. Cover and refrigerate 4 hours or overnight.

Nutrition Facts : Calories 130.5 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 13.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 116.9 mg, Sugar 0.2 g

1 cup sour cream
1 cup mayonnaise
1 tablespoon dried dill weed
1 tablespoon minced onion
1 tablespoon dried parsley
1 teaspoon Beau Monde ™ seasoning

GARDEN FISH PACKETS

"I frequently serve this flavorful combination of fish, vegetables and cheese over a bed of rice," writes Sally Davis of Warren, Pennsylvania. "It's quick to assemble, and the foil packets make cleanup a breeze."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9



Garden Fish Packets image

Steps:

  • Drizzle the butter over eight pieces of heavy-duty foil (about 18x12 in.). Cut fish into eight portions; place one portion on each piece of foil. Sprinkle all with seasoned salt and lemon-pepper. Top with vegetables and cheese. , Loosely wrap foil around fish; seal top and sides. Place in two ungreased 15x10x1-in. baking pan. Bake at 350° for 23-25 minutes or until fish flakes easily with a fork. Carefully open foil; transfer fish and vegetables to serving plates.

Nutrition Facts : Calories 516 calories, Fat 20g fat (11g saturated fat), Cholesterol 185mg cholesterol, Sodium 1392mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 70g protein.

3 tablespoons butter, melted
3 pounds cod or haddock
2 teaspoons seasoned salt
3/4 teaspoon lemon-pepper seasoning
2 medium tomatoes, thinly sliced
2 medium green pepper, thinly sliced
1/2 cup thinly sliced green onions
1/2 pound sliced fresh mushrooms
2 cups shredded part-skim mozzarella cheese

VEGETABLE DILL DIP RECIPE

Categories     Appetizer     side dish

Yield 10-12

Number Of Ingredients 9



Vegetable Dill Dip Recipe image

Steps:

  • Combine all ingredients together in a large bowl.
  • Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
  • Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.

Nutrition Facts : Servingsize 1 serving

1 cup mayonnaise
1 cup sour cream
1 Tablespoon dried dill weed
1 Tablespoon dried minced onion
1 Tablespoon dried parsley
1 teaspoon seasoned salt
1 (16 ounce) package baby carrots - optional
2 cucumbers (sliced) - optional
1 (10 ounce) package cherry tomatoes - optional

DILLED FISH AND VEGETABLE PACKETS

This is adapted from a "Taste of Home Light and Tasty" published recipe. The original called for fresh dill but I never have it on hand. Try using some lemon with this too! Goes good with brown rice or mashed potatoes.

Provided by yogiclarebear

Categories     Tilapia

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9



Dilled Fish and Vegetable Packets image

Steps:

  • Prepare 2 18" squares of heavy duty foil by spraying lightly with non-stick spray. Arrange each fillet on a foil square. Sprinkle with salt and pepper.
  • Combine the peas, carrots, onion, dill, and garlic, and divide between the two foil squares, spooning over fish. Drizzle each with white wine or broth.
  • Fold foil into pockets, crimping to seal.
  • Bake at 400 degrees for 20-25 minutes, until fish flakes easily and vegetables are crisp-tender.

Nutrition Facts : Calories 206.6, Fat 3.1, SaturatedFat 1.2, Cholesterol 70.9, Sodium 214.8, Carbohydrate 12, Fiber 2.8, Sugar 5.3, Protein 30.8

10 ounces tilapia fillets
1 cup snow peas, in pod (6 oz)
1 cup baby carrots, sliced thin lengthwise (6 oz)
1 green onion, thinly sliced
2 tablespoons white wine or 2 tablespoons chicken broth
2 tablespoons fat-free margarine
2 teaspoons fresh minced garlic
2 -4 teaspoons dried dill
salt and pepper, to taste

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