Fish Fillets with Tomato, Cilantro
List of Ingredients
6 fillets firm white fish (halibut, snapper, sea bass) about 5 oz. per fillet
1 Tblsp Worcestershire sauce
2 1/2 cups mayonnaise
1/4 cup dry white wine
1 Tblsp minced fresh cilantro
1 tsp dried tarragon
2 Tblsp Vermouth
1 Tblsp lime juice
1 Tblsp Worcestershire sauce
1 large red onion, sliced
3 large tomatoes, sliced
12 green olives, pitted
1 fresh jalapeno pepper, sliced lengthwise into thin strips
Instructions
Rinse fish and pat dry. Season with salt, pepper and Worcestershire sauce. Cover and refrigerate for at least 1 hour. In a bowl, mix mayonnaise, wine, cilantro, tarragon, Vermouth, lime juice and Worcestershire sauce. Preheat oven to 375F, or prepare barbeque - push coals to the side to cook with an indirect method. Cut 6 sheets of aluminum foil to make "boats" to hold the individual fish fillets. The sides of the foil "boat" should be wide enough barely close when folded to contain the fish. Spread a dollop of the mayonnaise mixture in the bottom of the foil "boat," then place a fish fillet on top, and cover with more of the mayonnaise mix. Top this with 2 slices of the red onion, 2 slices of tomato, and 2 green olives. Fold the foil sides up to contain the juices so that they will not seep out. Place the foil packets in a baking pan if in an oven, or directly on the grill, but not over the coals. Bake/grill for 10-20 minutes, depending on thickness of fillets. Open each foil packet and garnish with a sliced jalapeno strip. Serve immediately.
Recipe
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