Last night we had three baseball games scheduled, which meant a crazy, scrambling evening. Yet, it rained ALL day and all three games were cancelled. That meant I could cook dinner and we could actually all sit down at the table . . . like a real family! Yoohoo!
I made it to the grocery store and came up with a good, healthy meal that was a hit all the way around. I didn’t really follow a set recipe, but took one of my old favorites and worked with what was fresh. We had wild Halibut in a packet of fresh vegetables. As a side I roasted green beans, cauliflower and brussel sprouts with just a little olive oil. We also had a side of pasta for the hungrier fellows at the table.
This is a perfect “go to ” way to cook any light, white, flaky fish and is great with whatever veggies you have on hand.
FISH IN VEGETABLES
*In a jellyroll pan, take two pieces of aluminum foil and cross them over in the middle. You want enough to fold over and crease to make a packet.
*Spray the bottom with a non-stick spray.
*Lay fish filets in the bottom. (I use Talipia often in this recipe)
*Add Salt, Pepper and your favorite spices to the fish
*Cover fish with chopped vegetables. (Last night I cut off three ears of corn, sliced a purple onion, orange bell pepper and added grape tomatoes)
*Sprinkle with spices
*Add 1/4 Cup Fresh Lemon Juice
*Add 1/4 Cup White Wine
*Seal at the edges and either put in the oven at 350 for about 35 minutes or grill for about 35 minutes, or until fish is light and flakey.
Serve with your favorite side. Let me know if you try it!
Now, for something a little more exciting! Look what I got in the mail today!
Gotta run! Two baseball games were re-scheduled for tonight! I’ll be at the ballfield . . .
WHAT’S YOUR FAVORITE WAY TO COOK FISH? WHEN WAS THE LAST TIME YOU USED BENGAY? OR NEEDED IT FOR THE ACHES AND PAINS FROM A GREAT WORKOUT?