Swordfish Baked in Foil With Mediterranean Flavors
I got this recipe from Food Network's Tyler Florence. I used Black Grouper instead of swordfish and it came out great. Hope you enjoy as much as we did.
INGREDIENTS
Nutrition- 4fresh baby artichokes, trimmed and quartered
- 2
- 1
- 1⁄2cup black olives
- 1⁄2bunch fresh basil
- 8sprigs fresh thyme
- 4teaspoons extra virgin olive oil
- 4(6 ounce) fish fillets, about
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DIRECTIONS
- Preheat oven to 350°F.
- In large bowl combine the artichokes, tomatoes, lemon, olives, and herbs.
- Drizzle with olive oil, season with salt and pepper, and toss together.
- Take an 18-inch piece of aluminum foil and fold in half crosswise.
- Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch.
- Repeat for 3 more pouches.
- Season the fillets with salt and pepper and place 1 into each pouch.
- Add 1/4 artichoke mixture to each pouch.
- Fold over a 1-inch strip of the top twice to seal.
- Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on thickness of your fish.
- Carefully open the pouches and place fish and vegetables onto warm plates.
- Spoon any juices that have accumulated over the fish.
- Serve immediately.
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