Friday, March 25, 2005

Fish Pockets

This is something easy to create and really wonderful--it looks like you spent so much time working on it and tastes great! It also is open to so many variations that I can't even count them! After this, try using cilantro, cumin, and lime juice to make it Mexican--or ginger and soy to make an Asian dish.

Also, this can be done in an oven or just as easily on a grill. The flexibility of this dish goes across not only cooking styles but cooking methods as well!

  • 1 whitefish filet
  • 1/4 cup orzo
  • 1/4 cup tomato sauce
  • 1/4 cup fresh onion, zuchini, squash, or other vegetables, diced fine
  • 1 Tbs parmesan
  • Oregano, to taste
  • Basil, to taste
  • Black pepper, to taste
  • Salt, to taste


Preheat oven to 325 degrees.

Mix oregano, black pepper, and salt in tomato sauce. Set aside.

Tear off an about 8"x8" alumin foil square. Lay the orzo in the center of the square and place the fish filet on top of the orzo. cover the top of the fish with the chopped vegetables. Spoon the tomato sauce mixture on top and loosely close the foil packet so that steam can escape.

Place packets in oven on the center rack and cook for approximately 10-15 minutes. The cooking time will vary based upon the size of the fish filet.

Remove from oven and serve on plate. Add fresh basil and parmesan cheese and enjoy!


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