Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 oz Pkg frzn Fish Fillets,thawed 1/4 t Dried Tarragon or Basil
1/2 c Chopped Onion 1/8 t Salt
1 x Clove Garlic, minced 1/8 t Pepper
1 T Olive or vegetable Oil 10 oz Pkg frozen chopped Spinach *
1/4 c Dry White Wine 1 x Green or Sweet Red Pepper **

* 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 till 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 litle 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 till fish flakes easily when tested with a
fork. Turn packets over twice.
******************************************************* ** Per
serving: 162 calories, 22 g protein, 6 g carbohydrates, 4 g fat, 49
mg cholesterol, 169 mg sodium, 815 mg potassium.

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