This is one of my all-time favorite dishes that SuperHubs makes for dinner. It is chock full of flavors, light, bright, citrus-y and healthy (good protein and antioxidants). It’s also easy to make and throw on the grill. Perfect with quinoa and a glass of vino!
2 3 oz. pieces of Sea Bass, Halibut, Cod or other whitefish
3 tablespoons olive oil
4 cloves garlic, peeled and coarsely chopped
One small bunch scallions, finely chopped
2 small lemons, cut into 4 slices each (one lemon per piece of fish)
Salt and pepper
1 can anchovies or anchovy paste
Pitted black or green olives, depending on preference
3 tablespons capers, drained
1 cup chopped Italian parsley
½ teaspoon crushed red pepper
Heavy duty tin foil
We prefer to make this on the grill, however, we have also made this in the oven on high heat, 400 degrees.
Preheat oven or grill. In a small mixing bowl, combine 2 tablespoons of oil, garlic, capers, olives, anchovies, tomatoes, crushed red pepper and parsley.
Use one piece of foil per piece of fish, brush fish with a tablespoon of oil and season with salt and pepper. Under each piece of fish, arrange lemon slices and scallions as a bed.
Top each filet with a generous portion of mix and cover with another piece of foil. Seal to make pouch.
Using the grill, place fish pouches on and steam for 15 to 17 minutes.
With spatula, transfer to plate and cover fish with remaining sauce. Serve over quinoa or use French bread to soak up remaining juices.
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