Featured Pinch Tips Video
- 1/4 lb
- butter or margarine (1 stick)
- 1/4 c
- a -1 steak sauce (i use original, but any of the varieties would do, i'm gonna try the tangy variety next time
- 1/4 c
- lemon juice, fresh or bottled
- 2 lb
- frozen (thawed) or fresh sole, flounder, or turbot fish fillets
- paprika, too taste
- heavy duty foil, or reynolds foil pouches
1Use a square piece of foil to make 4 foil "pouches", or use the pre-formed foil packages available by Reynolds.
2Melt the butter or margarine in microwave safe bowl.
3Add remaining ingredient to combine thoroughly.
4Divide the fish equally into the 4 pouches pour 1/4 of the mixture on top of fish in each pouch, then seal the pouch to resemble a boat, leave air-space for the steam that's generated to help cook the fish
5Bake in a pre-heated 350 degree oven for twenty minutes. Use caution when opening the pouches, as the escaping steam can burn you.
6I always serve this with brown rice (my Mom also used Wild rice sometimes) as a side dish to help sop up the delicious juices from the marinade, but now since watching carb intake will opt for a serving of veggies on the side and a salad. My Mom actually added it to inside the boat prior to serving, but you can skip using the remaining extra juices for those that are calorie or sodium conscious
7Serving Size 227 g
Amount Per Serving
Calories 265 Calories from Fat 31
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 0.8g 4%
Cholesterol 154mg 51%
Sodium 238mg 10%
Total Carbohydrates 0.0g 0%
Vitamin A 2% • Vitamin C 0%
Calcium 4% • Iron 4%
Nutrition Grade B+
* Based on a 2000 calorie diet