Foil baked seafood


4 5 oz sole, cod or halibut fillets
8 med size shrimp, peeled and deveined
1/3 cup reduced calorie mayonnaise
2 tbsp dijon mustard
1 garlic clove, minced
2 tbsp fresh lime juice
1 tsp crushed dried tarragon
1 tbsp worcestershire sauce
1 tbsp dry white wine
1 large fresh tomato about 1/2 lb, peeled, seeded and coarsely chopped
3 scallions, white part only, chopped
chopped parsley for garnish

How to prepare

Cut 4 pieces of aluminum foil, each large enough to hold a fillet. Place a fillet in center of each. Lay 2 shrimp on top of each fillet. In a small bowl, combine mayonnaise, mustard, garlic, lime juice, tarragon, worcestershire sauce, and wine. Using a pastry brush, paint mayonnaise mixture on the fish and shrimp. Divide tomato and scallion among the fillets. Seal packets, crimping edges to make them airtight. Refrigerate for at least 30 to 35 minutes. When ready to bake, preheat oven to 400

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