Ever notice how many people aren’t really big fans of fish? I’ve never met someone who just was adverse to poultry or wasn’t eating red meat because they think it tastes funny. Fish is different. There are plenty of people out there who aren’t allergic, they just simply don’t like fish. When I was younger, I generally wasn’t a big fan of fish because often it was too “fishy.” Bread it and fry it, then there were no problems.

This recipe actually comes originally from my step-mom who got this from a cookbook. The original recipe uses salmon and the foil packets can be grilled (use a fish with skin if grilling) with good results. When it’s cold and dark outside early, though, it’s a perfectly easy oven recipe that produces a not-too-fishy, fish. My mother-in-law requested the recipe for a fish I once made at her house using white fish, and while I can’t specifically remember what I did, I tried out this go-to with excellent results. So, mother-in-law, this one is for you.

For my white fish I used mahi mahi (also known as dorado) that was wild caught off of Taiwan. It comes frozen in my market which I like because I read an article saying that frozen seafood is actually a good bet because the freezing can kill some types of bacteria and it’s often fresher that way. My fish did not have skin so I put a little olive oil on my foil before putting it down. If you decide to grill, I would recommend a fish with skin but a fish with skin also would work in the oven. Season your fish with salt, pepper and garlic powder (why, yes, I did get a new salt and pepper grinder for Christmas from my husband). Or pepper and garlic salt. You can note that the fillet on the right is a little larger than the one on the left, this made the cooking time about 15 minutes longer for the larger piece.

Chop up some tomatoes. Those yellow tomatoes are still from my garden, believe it or not. I finally took the plant out this weekend now that it’s officially frost bitten but it still had fruit on it! I haven’t tried this recipe with canned diced tomatoes but I would venture to say that it almost definitely would work.

Before putting your tomatoes on the fish, pull the foil up a little so that everything happily sits on top of the fish. Put all of the tomatoes (mine were divided between both pieces) and then again season with salt, pepper, and garlic powder.
Next, put a layer of green onions (aka scallions) on the tomatoes. For this recipe you can use the entire green onion both white and green parts as long as you cut off the root.

Chop up some parsley. In this case I used Italian flat leaf parsley but the curly kind also works just fine. This goes on top of the green onions with a little more garlic powder, salt and pepper.

Then put slices of lemon or orange on top. The lemon is shown the fancy way, here, but the slices of orange also work. The original recipe for this calls for lemon but I tried out the orange to see which I liked. I think in the end it was a toss up and felt that I could taste the orange a little more and enjoyed the slight sweetness. The moral of the story is: use whatever you have on hand.

Once everything is layered on the fish, fold up the foil to enclose the packet but make sure not to crush everything you just put in there. If you have a larger piece of fish just use another piece of foil going the other way to make sure you don’t have any gaps. The fish is going to steam in its packet so the hot air needs to stay inside. When I make my fish in the oven I like to have it on a cookie sheet to make it easier to put in and take out but on the grill these can go directly on.

The fish should cook 30-45 minutes depending on the size of the fillet. My smaller fillet was done in 30 minutes but the larger one needed the full 45 minutes. The fish above is shown served with pumpkin and honey butter and a mixed green salad with yogurt dressing.

For a variation, consider using salmon or replace the parsley with cilantro and citrus with lime.

Fish With Tomatoes, Parsley and Green Onions

1 pound of fish fillet (with or without skin)
Garlic powder, salt and pepper
Diced tomatoes (if you can’t get good fresh ones, try canned)
Green onion (aka scallions)
Parsley
Lemon or orange

  1. Preheat oven to 375-degrees or preheat grill. Prepare your sheet of foil for your fillet with a drizzle or little spray of olive oil. Put fish skin side down (or what used to be the skin side if your fish has no skin) and sprinkle with pepper, salt and garlic powder.
  2. Put a layer of tomatoes on the fish and sprinkle with salt, pepper and garlic powder.
  3. Put a layer of chopped green onions on fish. Feel free to sprinkle with salt, pepper and garlic powder.
  4. Put a layer of parsley on the green onions. You should probably sprinkle with salt, pepper and garlic powder.
  5. Put slices of orange or lemon on the top. No need for salt, pepper and garlic powder here.
  6. Fish should cook at 375-degrees for 30-45 minutes or on the grill over indirect heat for 20-25 minutes. The fish is done wit the center is no longer translucent and flakes easily. Enjoy!
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