SUMMER GRILLIN' VEGETABLE & FISH BUNDLES
The fish and vegetables cook perfectly in this recipe. Yummy grilled dinner in a nice, convenient package. Preparing the fish and vegetables in a foil pack, instead of multiple pans, means fewer dirty dishes to clean. We prepared the meal with both the savory herb and soy sauce mixtures. If we had to choose one, we'd go with the...
Provided by Norma DeRemer
Categories Fish
Time 40m
Number Of Ingredients 7
Steps:
- 1. On four 18 x 18 inch pieces of heavy duty aluminum foil, divide fish equally. Top each with vegetables.
- 2. Mix savory herb with garlic or onion soup mix with water until blended and pour evenly over fish and vegetables. (Can also use the alternate soy sauce/butter in place of the soup mix and water.)
- 3. Wrap foil loosely around each fillet and vegetables, sealing edges airtight with a double fold.
- 4. Grill for 20 to 30 or broil or bake in 350 degree oven up to 20 to 30 minutes until fish flakes easily with a fork.
- 5. Carefully unwrap. Serve in the foil packet, remove from foil and serve on a plate, or place over your favorite rice.
ASPARAGUS FISH BUNDLES
Low-fat food can look just as appealing as heavy entrees. Wrapped around asparagus bundles, these mouthwatering fish fillets are an ideal example. The basil-thyme sauce is an exceptional touch to the lovely dinner.-Jane Shapton, Irvine, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Wrap each fillet around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. , Cover and bake at 350° for 15 minutes. Uncover; sprinkle with onions. Bake, uncovered, 12-15 minutes longer or until fish flakes easily with a fork and asparagus is crisp-tender., Meanwhile, in a small saucepan, combine the sauce ingredients until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard toothpicks from bundles; serve with sauce.
Nutrition Facts : Calories 190 calories, Fat 1g fat (0 saturated fat), Cholesterol 102mg cholesterol, Sodium 429mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
SUMMER VEGETABLE & FISH BUNDLES
Make and share this Summer Vegetable & Fish Bundles recipe from Food.com.
Provided by mightyro_cooking4u
Categories Summer
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- On two 18 x 18-inch pieces heavy-duty aluminum foil, divide fish equally; top with vegetables. Evenly pour savory herb and garlic soup mix blended wth water over vegetables. Wrap foil loosely around fillets and vegetables, sealing edges airtight with double fold. Grill or broil seam side up 15 minutes or until fish flakes.
Nutrition Facts : Calories 189, Fat 1.6, SaturatedFat 0.3, Cholesterol 99, Sodium 140.4, Protein 41.1
SPRING VEGETABLE BUNDLES
You can assemble these bundles from our Test Kitchen before guests arrive, then cook them in mere minutes. To keep them warm while serving, place the serving platter on a heating tray.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 bundles.
Number Of Ingredients 9
Steps:
- Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside., Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top., In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. , Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.
Nutrition Facts :
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