Mexican Fish Packets|
This recipe is part of Linda Larsen's Presentation Packets article.
1-1/2 pounds red snapper fillets
1/4 cup sliced green olives
1 tomato, seeded and coarsely chopped
1 bunch green onions, thinly sliced
2 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped, if desired
2 tablespoons lemon juice
2 tablespoons oil
1/4 teaspoon salt
1/8 teaspoon pepper
Heat coals on grill. Cut fish into 6 serving pieces. Place fish on foil as directed above. Mix olives, tomato, green onions, garlic, and jalapenos, if using, and arrange over fish. Sprinkle with lemon juice, oil, salt and pepper. (If making ahead, add lemon juice just before grilling so the fish doesn't become mushy). Seal as directed above. Place on grill, cover and cook 5-6 inches from medium heat, about 15 minutes or until fish is cooked through and flakes easily with fork.
Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels.
Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week.
Linda can be reached at firstname.lastname@example.org.