Best 4 Fish In Foil With Sweet Onions Tomatoes And Mojo Verde Recipes
If you're looking for a simple and flavorful way to cook fish, this recipe for "Fish in Foil with Sweet Onions, Tomatoes, and Mojo Verde" is a must-try. The moist, flaky fish is perfectly complemented by the sweet onions and tomatoes, while the tangy mojo verde sauce adds a pop of flavor. Best of all, this dish can be prepared in just 30 minutes, making it a great weeknight meal.
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FISH IN FOIL WITH SWEET ONIONS, TOMATOES, AND MOJO VERDE
Steps:
- Preheat oven to 400 degrees F.
- In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and butter. When the butter foams, add the onions and season with salt and pepper. Stir to coat. Cook for 8 to 12 minutes, stirring only occasionally until they get golden. Let cool.
- Tear 2 pieces of aluminum foil that are large enough to wrap the fish in. Layer them, 1 sheet on top of the other. Fold up all sides of the foil so that it resembles a little aluminum boat. Into the boat pour the remaining 2 tablespoons of olive oil and spread it around. Next, lay the potatoes in the boat in 1 layer, making sure they make contact with the oil. Season them with salt and pepper.
- With a sharp knife make slashes in the flesh of the fish about 1 1/2 inches apart, almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the Mojo Verde on top of the fish. Lay the tomatoes on top of that, then spoon a little more Mojo Verde on the tomato slices. Next spoon on the caramelized onions. Pour the wine around the fish.
- Fold up the foil to seal, set it on a sheet pan, and roast for about 1 hour or until cooked through. Remember that cooking times can vary significantly, depending on the thickness and type of fish, but it can be kept warm and retain its moisture for up to 30 minutes if kept wrapped. Serve with lemon wedges and extra Mojo Verde on the side.
- Preheat oven to 350 degrees F. On baking sheets, roast the peppers and tomatillos for 15 to 20 minutes. Remove and let cool.
- Puree all of the ingredients until the mixture is fairly smooth. Refrigerated, this will keep up to 1 month.
FISH IN FOIL WITH SWEET ONIONS, TOMATOES, AND MOJO VERDE
Steps:
- Preheat the oven to 400 degrees.
- In a large sauté pan, heat 1 tablespoon of the olive oil and the butter over medium-high heat. When the butter foams, add the onions, stirring to coat, and season with salt and pepper. Cook for 8 to 12 minutes, stirring occasionally, until golden. Let cool.
- Stack two pieces of aluminum foil that are large enough to wrap the fish in on top of one another. Fold up the sides of the foil so that it resembles a little boat. Pour the remaining 2 tablespoons olive oil into the boat and spread it over the bottom. Lay the potatoes in the boat in one layer, and season with salt and pepper.
- With a sharp knife, make slashes in one side of the fish about 1 1/2 inches apart, going almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the mojo verde on top of the fish. Lay the tomatoes on top of it and spoon the rest of the mojo on them. Spoon on the caramelized onions. Pour the wine around the fish.
- Fold the foil over to enclose the fish, crimping the edges to seal and set on a baking sheet.
- Roast the fish for about 1 hour, or until cooked through (carefully open the foil to check: the fish should flake easily when tested with a fork); cooking times can vary significantly depending on the thickness and type of fish. (The baked fish can be kept warm, and still retain its moisture, for up to 30 minutes if kept wrapped.)
- Serve with lemon wedges and, if you like, extra mojo verde on the side.
- Recommended wine: A wine with soft acidity and sweetness, such as a Vouvray or an American Pinot Blanc.
ROASTED GARLIC OIL AND ROASTED GARLIC
Provided by Norman Van Aken
Categories Condiment/Spread Garlic Roast Thyme
Yield Makes 2 2/3 cups garlic oil and 1/2 cup garlic mash
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees.
- Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft enough to mash.
- Remove garlic from the oil and set aside.
- Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep for at least a month. To make the garlic mash, squeeze the cloves out of their papery husks into a bowl. Mash the roasted garlic with a fork. Store mash in an airtight container in the refrigerator for up to 1 month.
FISH IN FOIL
The 'no smell' fish recipe that is the ONLY one I make for my family (I hate fish, they LOVE it!). Take foil packets to table for service, and keep them around for the discarding of bones and skin. Then when dinner's done, haul those babies to the outside trash.
Provided by Denyse
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
- Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
- Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 7.5 g, Cholesterol 67 mg, Fat 10.9 g, Fiber 3 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 1849.6 mg, Sugar 0.2 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and prevent any scrambling.
- Choose thick aluminum foil: Regular aluminum foil is too thin and can easily tear, resulting in a messy packet. Using thick aluminum foil will help keep your ingredients safely enclosed.
- Keep the packets tight: Fold the edges of the aluminum foil packets tightly to prevent the steam from escaping. This will help cook the fish evenly and keep the flavors contained.
- Cooking time: The cooking time for fish in foil packets will vary depending on the type of fish and its thickness. As a general guideline, cook fish for 10-12 minutes per inch of thickness. For example, a 1-inch thick fish fillet will take about 10-12 minutes to cook.
- Don't overcook the fish: Overcooked fish is dry and flaky. To prevent this, check the fish for doneness a few minutes before the recommended cooking time is up. The fish is done when it flakes easily with a fork.
Conclusion:
Fish in foil packets with sweet onions, tomatoes, and mojo verde is a delicious and healthy meal that is easy to prepare. This cooking method locks in the fish's natural flavors and nutrients, resulting in a moist and tender dish. The sweet onions and tomatoes add a touch of sweetness and acidity, while the mojo verde adds a vibrant herbaceous flavor. This dish is perfect for a quick and easy weeknight meal or a special occasion dinner.
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