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Lemon Pepper Fish
1 foil cooking bag, large size (Reynolds Hot Bags or other brand)
6 fish fillets (2 1/4 pounds total, 1/2-inch to 3/4-inch thick each, we used halibut steaks)
1 tablespoon lemon pepper seasoning
3 medium tomatoes, chopped
1/2 cup sliced green onions
Preheat grill to medium-high or oven to 450 degrees.
Open foil bag. Lightly spray inside of foil bag with nonstick cooking spray. Arrange fish fillets in foil bag in an even layer; sprinkle with lemon pepper seasoning, tomato and green onions. To seal, double-fold open end of foil bag. Place foil bag in a 1-inch deep pan. To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. Grill 14 to 16 minutes in covered grill, or bake 25 to 30 minutes in supporting pan in oven. Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Serves 6.
Reynolds Kitchens
Thursday, June 22, 2000
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