We have been doing a fish in a foil pack for years. The beauty of this meal is the ridiculous easiness AND the diversity. Most any fish will do and any vegetables you have on hand or that may sound tasty will work. It’s so easy (but good) it’s almost embarrassing to share!
MAHI MAHI IN A FOIL PACK
4 Wild Mahi Mahi fillets
1 bunch of fresh asparagus, washed and chopped
2 zuchinni, washed and diced
1 handful grape tomatoes
1/4 cup white wine
1/4 cup fresh lemon juice
salt and pepper to taste
garlic powder to taste
Greek Seasoning to taste
Drizzle of Olive Oil
In a jellyroll pan spread a piece of aluminum foil longways. Take another piece and spread it across the other way making a T. Leave plenty to be able to fold together without allowing any juices to leak out.
In the bottom place your vegetables. Top with the fish. Add a drizzle of olive oil over the fish. Sprinkle fish and vegetables with salt, pepper, garlic powder and greek seasonings to taste. Add wine and lemon juice. Fold foil over making a leak-proof packet.
If cooking in the oven leave packet in jellyroll pan and cook at 350 degrees for 30 – 40 minutes, the time varies depending on the size and type of fish you use. If placing on the grill make sure the foil is secure so liquid does not escape. Grill until fish is flaky.
Unwrap and eat!
- ARTICHOKES WITH ROASTED GARLIC DIP
- 2 whole garlic heads
- 4 medium artichokes (about 3 1/2 pounds)
- 1/2 cup dry white wine
- 1 cup organic vegetable broth
- 1 tablespoon butter
- 1/4 teaspoon kosher salt
- Chopped fresh parsley (optional)
- Preheat oven to 400°.
- Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
- Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until a leaf near the center of each artichoke pulls out easily. Remove artichokes from pan.
- Combine half of garlic pulp and wine in a small saucepan; bring to a boil. Cook 2 minutes. Add broth; cook until reduced to 1/2 cup (about 8 minutes). Remove from heat; stir in butter and salt. Pour mixture into a blender; add remaining half of garlic pulp. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Sprinkle dip with parsley, if desired. Serve dip with warm artichokes.
Adapted from Cooking Light 2007
Lastly, the easiest, but tastiest light and fresh appetizer:
Melon wrapped in Prosciutto
Need I even explain this easy jewel? Pick your melon. Cut into bite size chunks. Wrap with a slice of prosciutto and skewer with a toothpick. TaaDaa!
What are your go to eats when it’s hot outside? Your best light and fresh meal or appetizer?
HOPE YOU ARE ENJOYING YOUR DAY AND YOUR WEEK !