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Rinse fish, pat dry with paper towel.
Tear off four (18 X 12-inch) pieces of heavy duty foil. Place 1 fish fillet on each piece of foil, tucking under thin edges. Top each with some mushrooms and pea pods. Lightly sprinkle each with chives. Bring up 2 opposite sides of foil and seal with a double fold. Fold remaining ends to completely enclose, leaving space for steam to expand. Grill foil packets for 4 to 6 minutes or until fish flakes easily with a fork. (May be done in oven at 350 degrees F)
Open foil packets. Transfer fish and vegetables to serving plates. Top each with a 1/4 inch thick slice of butter mixture.
By Raymonde G. from North Bay, Ontario
In food processor, process toast into crumbs. Add dill, butter, garlic, and lemon rind; process until garlic is finely minced. Sprinkle over seasoned half of fillets. Fold narrow end of fillets over crumb mixture to form roll. Arrange in greased shallow 8 -inch ovenproof dish.
Bake at 450 degrees F for 10 minutes or until fish flakes easily when tested with fork. Garnish with lemon wedges.
By Raymonde from North Bay, Ontario
By Robin from Washington, IA
A scant amount of oil and part-skim mozzarella cheese give this lower fat dish a Mediterranean flavor.
Serving: 4 (1 fillet roll)
Total fat: 8 g
Saturated fat: 4 g
Cholesterol: 95 mg
Sodium: 312 mg
Source: National Heart, Lung, and Blood Institute