* Exported from MasterCook *
Fish Steaks with Herbed Vegetable Confetti
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Reynolds Hot Bags Foil Bag - large size
2 pounds halibut or swordfish steaks -- 3/4 to 1" thick each
2 teaspoons dried thyme -- divided
salt and pepper
2 medium carrots -- shreded
1 medium green bell pepper -- finely chopped
1 small onion -- finely chopped
1/4 cup grated parmesan cheese
1 tablespoon olive oil
Preheat grill to med-high or oven to 450. Open foil bag. Lightly spray
inside of foil bag with non stick cooking spray. Arrange fish steaks in
foil bag in an even layer. Sprinkle fish steaks with half of the thyme.
Spoon mixture over fish steaks. To seal, double fold open end of foil bag.
Place foil bag in a 1" deep pan.
To cook: slide foil bag onto grill or leave foil bag in supporting pan and
place in oven. Grill 12 to 14 minutes on med-high in covered grill or bake
25 to 30 minutes in supporting pan in oven. Use oven mitts to cut open foil
bag with a sharp knife. Carefully fold back top of foil bag, allowing steam
to escape.
- - - - - - - - - - - - - - - - - - -
Per serving: 59 Calories (kcal); 3g Total Fat; (49% calories from fat); 2g
Protein; 6g Carbohydrate; 3mg Cholesterol; 72mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
NOTES : Formatted by Colleen aka Tizzy 9/25/04
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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