Citrus Fish Recipe
Citrus Fish Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“Wolverine John, one of my TOH Recipe Forum E-friends, shared the original recipe for this easy fish entree. The sauce is delicious, and cleanup’s a breeze.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds haddock, cod or halibut fillets
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium onion, chopped
  • 1/3 cup minced fresh parsley
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated orange peel
  • 4 teaspoons canola oil

Directions

Place an 18-in. x 12-in. piece of heavy-duty foil on a large baking sheet. Arrange fillets in a single layer on foil; sprinkle with salt and pepper. Top with onion, parsley, and lemon and orange peel. Drizzle with oil. Top with a second large piece of foil. Bring edges of foil together; crimp to seal, forming a large packet.
Bake at 450° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Yield: 4 servings.
Originally published as Citrus Fish in Taste of Home December/January 2010, p77

Nutritional Facts

5 ounce-weight: 208 calories, 6g fat (1g saturated fat), 98mg cholesterol, 193mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

  • 1-1/2 pounds haddock, cod or halibut fillets
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium onion, chopped
  • 1/3 cup minced fresh parsley
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated orange peel
  • 4 teaspoons canola oil
  1. Place an 18-in. x 12-in. piece of heavy-duty foil on a large baking sheet. Arrange fillets in a single layer on foil; sprinkle with salt and pepper. Top with onion, parsley, and lemon and orange peel. Drizzle with oil. Top with a second large piece of foil. Bring edges of foil together; crimp to seal, forming a large packet.
  2. Bake at 450° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Yield: 4 servings.
Originally published as Citrus Fish in Taste of Home December/January 2010, p77

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MY REVIEW
shecooksalot User ID: 5888460 107882
Reviewed Jun. 1, 2011

"Instead of fresh orange and lemon peel, I used dried and did not adjust the quantity. I really didn't like the orange peel flavor. We did this on the BBQ instead of inside and it worked awesome. I do love the method of grilling the fish in the packet and will try that again, just with a different set of seasonings."

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