Recipe - Steamed Fish And Spinach

16 ounce Pkg frzn Fish Fillets,thawed
Clove Garlic, minced
One fourth cup Dry White Wine
1/8 teaspoon Salt
10 ounce Pkg frozen chopped Spinach *
One half cup Chopped Onion
1 tablespoon Olive or vegetable Oil
One fourth teaspoon Dried Tarragon or Basil
1/8 teaspoon Pepper
Green or Sweet Red Pepper **

* thawed and well drained
** cut into thin strips

Cut block of fish crosswise into 4 equal pieces.
In a small skillet, cook onion and garlic in hot oil till tender. Remove
from heat. Stir in wine, tarragon or basil, salt, and pepper. Return to
heat and boil gently about 2 minutes or until most of the liquid has
evaporated. Remove skillet from heat and set aside.
Place 1/8 of the spinach on four 12x18" pieces of heavy foil. Place 1
portion of fish on each portion of spinach. Spoon onion mixture evenly
over fish. Top with remaining spinach and the green pepper strips. Bring
up long edges of foil and, leaving a litle space for steam expansion, seal
tightly with a double fold. Then fold short ends to seal.
Grill foil packets, seam side up, directly over medium coals about 20
minutes or till fish flakes easily when tested with a fork. Turn packets
over twice.
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Per serving: 162 calories, 22 g protein, 6 g carbohydrates, 4 g fat, 49 mg
cholesterol, 169 mg sodium, 815 mg potassium.

Culled from Better Homes & Gardens "Diet Recipe Card Library".

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip