1/4 lbbutter or margarine (1 stick)
1/4 ca -1 steak sauce (i use original, but any of the varieties would do, i'm gonna try the tangy variety next time
1/4 clemon juice, fresh or bottled
2 lbfrozen (thawed) or fresh sole, flounder, or turbot fish fillets
·paprika, too taste
·heavy duty foil, or reynolds foil pouches
How to Make Fish Boats
- Use a square piece of foil to make 4 foil "pouches", or use the pre-formed foil packages available by Reynolds.
- Melt the butter or margarine in microwave safe bowl.
- Add remaining ingredient to combine thoroughly.
- Divide 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
- Bake in a pre-heated 350 degree oven for twenty minutes. Use caution when opening the pouches, as the escaping steam can burn you.
- I 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
- Serving 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