Cooking in a foil packet on the grill makes cleanup a snap. Use a mandoline to cut thin, even potato slices. If you don't have one, use cooked potatoes and cut into
thicker slices.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2011
Ingredients
Method
In small bowl, whisk together 2 tbsp of the oil, lemon juice, parsley, dill and half each of the salt and pepper; set aside.In bowl, toss together potatoes, onion and remaining oil, salt and pepper. Divide among 4 large squares of double-thickness foil. Top each with fish; drizzle with lemon mixture. Fold and seal packets, leaving airspace for steam.
Place packets on grill over medium-high heat; close lid and grill until potatoes are tender,
12 to 15 minutes.
Nutritional facts Per serving: about
- Sodium 383 mg
- Protein 35 g
- Calories 320.0
- Total fat 12 g
- Potassium 1138 mg
- Cholesterol 146 mg
- Saturated fat 2 g
- Total carbohydrate 17 g
%RDI
- Iron 26.0
- Folate 11.0
- Calcium 19.0
- Vitamin A 4.0
- Vitamin C 27.0
