Friday, October 4, 2013

Foil Pack Fish Filets

My husband and I love fish (the 8 year old, not so much).  We especially love to put fish on the grill.  Usually we buy salmon, but occasionally I'll find a good sale or managers special on something else that we'll try instead.

One night we had some tilapia filets for the grill.  Just before we were going to get the grill going, a huge thunderstorm came up.  Not really having any where to put a grill under shelter, the storm altered our plans.

Tilapia, as with most fish, cooks quite fast, and these filets were too thin to make southern fried fish out of so I thought I'd give it a try in the oven.  And let me tell you, they turned out so moist and full of flavor, we've made them like this several times since.  The trick with any fish is to cook it hot and fast, unlike pork and beef, which should be cooked low and slow.  You could also cook these on a grill over a campfire.

Foil Pack Fish Filets

4 tilapia (or other white meat fish) filets, about 1/2 pound each
salt and pepper
1/4 cup lemon juice
2 cloves garlic, finely diced
1/4 cup (half a stick) of butter
4 sheets of aluminum foil

Preheat oven to 400 degrees.  Place one filet in center of each sheet of aluminum foil.  Sprinkle with salt and pepper.  Divide the garlic into fourths and spread 1/4 over each filet.  Drizzle 1 tablespoon of lemon juice over each filet.  Cut butter into 8 pats and place two pats on each filet.

Wrap foil around each fish filet.  Place on large baking sheet.  Bake in oven 10-15 minutes or until the fish flakes easily with a fork.

Serves 4.

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