Steamed Fish And Spinach

Recipe Ingredients

1		Frzn fish fillets - thawed
1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic - minced
1 tablespoon	15ml	Olive or vegetable oil
1/4 cup	59ml	Dry white wine
1/4 teaspoon	1.3ml	Dried tarragon or basil
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
1		Frozen chopped spinach *
		Green or sweet red pepper **

Recipe Instructions

* thawed and well drained

** cut into thin strips

Cut block of fish crosswise into 4 equal pieces.

In a small skillet, cook onion and garlic in hot oil until tender. Remove from heat. Stir in wine, tarragon or basil, salt, and pepper.

Return to heat and boil gently about 2 minutes or until most of the liquid has evaporated. Remove skillet from heat and set aside. Place 1/8 of the spinach on four 12x18" pieces of heavy foil. Place 1 portion of fish on each portion of spinach. Spoon onion mixture evenly over fish.

Top with remaining spinach and the green pepper strips. Bring up long edges of foil and, leaving a little space for steam expansion, seal tightly with a double fold.

Then fold short ends to seal.

Grill foil packets, seam side up, directly over medium coals about 20 minutes or until fish flakes easily when tested with a fork. Turn packets over twice.

Source:
A Taste of Sri Lanka, Indra Jayasekera

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