Fold foil over fish and seal tightly. Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Place the foil on a counter, and add one fish fillet to each foil. Drizzle oil over the fish, and sprinkle with salt and pepper to taste. Place tarragon leaves and onion and divide the broth on ...

Ingredients: 1/2 zucchini thinly sliced; 1/2 cup cherry tomatoes, halved; 1/4 pound green beans or asparagus cut into 1-inch pieces; 1/2 red or yellow Peppe or combination of each sliced thin ...

Steaming fish in individual packets is not only healthy but makes clean-up a breeze. You can use foil in place of the parchment paper: The presentation is less elegant, but the dish tastes just as ...

Fish Steamed in Greens is a well-seasoned, low-fat dish, made with one of the 180 recipes collected in "Betty Crocker's Indian Home Cooking" by Raghavan Iyer (Wiley, 2001). In India, the fish ...