Fragrant Fish Fillets in Foil
photo by Bergy
- Ready In:
- 1 lb white fish fillet
- 1 lime, sliced
- 1 small onion, sliced thin
- 1 teaspoon olive oil
- 1 teaspoon oregano
- 1 dash cumin
- 1 garlic clove, minced
- 2 tablespoons fresh cilantro, chopped
- Place fish in the middle of a double layer of heavy foil.
- Drizzle with oil and sprinkle with all other seasonings.
- Fold up foil edges and seal well.
- Place on grill (hot coals) or broil for 15-20 minutes.
Questions & Replies
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I'm not rating this because it was a disaster for me -- but I didn't exactly follow the recipe, so it's probably my fault. I used cod fillets, and followed the recipe except for baking it at 375. (No access to a BBQ or decent broiler.) At the end of 30 minutes it wasn't even remotely cooked; I kept checking every ten minutes, but it took nearly 45 minutes to cook, which killed the texture of the fish. If I ever get a BBQ, or a decent stove with a decent broiler, I'll try it again -- but I won't try it again as a baked dish.
This meal is a great way to help lose those 4 pounds you spend 4 weeks sweating to get rid of, then when you spend months on the scale hovering over the same number, then you go do something as stupid as binge-eating over the weekend and gain 4 pounds in 4 days. At this point you decide you will (without any guilt) prepare a dish named: Fragrant Fish Fillets in Foil (FABULOUS) =))) Yum.
This recipe produces a lovely moist fish. My friend raved about it. I didn't have any limes so substituted lemons with excellent results. I used frozen fine chopped cubes of cilantro. Baked the fish at 375 for 25 minutes. This recipe would be perfect for the BBQ but it was teeming down rain so I baked it. Thanks Sarah for a do again recipe
Nice combination of flavors, and the cilantro was heavenly. I used a combo of perch and scallops, and also threw in sliced potatoes, sliced mushrooms, and cherry tomatoes. Served with rice pilaf for a filling, tasty and easy meal. My husband isn't a big fish fan, and he gobbled this down. Made this again using orange roughy, added roasted tomato wedges and roasted eggplant cubes (raw tomato and eggplant would be fine too), green/red/yellow pepper (about 1/4 pepper of each), and a couple of slices of red onion. And after dinner I only had two plates and the dish I cooked the rice in to wash! Healthy, tasty and easy ... winning combination!
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RECIPE SUBMITTED BY
<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher & Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher & Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p> <p>Saralaya</p>