Updated Thursday, May 23rd, 2002
Yield: 4 servings
Combine the cheese and seasonings and set aside. In a medium-size saucepan, blanch the vegetables in boiling water to cover for 1 minute. Drain, plunge into cold water to stop the cooking, and set aside to drain thoroughly.
Cut 4 sheets of aluminum foil, each large enough to enclose a fillet. Coat each sheet with nonstick cooking spray. Lay a fillet in the center of each sheet. Arrange a quarter of the vegetables on top of each. Sprinkle with the cheese and seasoning mixture. Finally, top each with 1/4 teaspoon chives and 1/4 teaspoon lemon juice. Fold the foil over the fillets and crimp the edges to seal. Place the foil packets on a baking sheet and bake for 7 to 8 minutes. Transfer the packets to dinner plates and let the diners open their own.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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