1 1/3 pounds firm white fish fillets
1 small onion, sliced into thin
rings
¼ cup olive oil
¼ cup red wine vinegar
1 teaspoon bottled minced garlic
(1 clove minced)
1 tablespoon Worcestershire sauce
½ teaspoon dried basil
Salt and black pepper to taste
Preheat a gas grill to medium-high, about 400 degrees.
Tear two sheets of regular aluminum foil, roughly 20 inches long, and stack them on top of each other. (Or use one sheet of heavy-duty, freezer-weight foil.) Place the fish fillets in the centre of the foil and fold over the edges, rolling and crimping to form a 1-inch lip all the way around the fish. (Make the boat about the same size as the fillet.) Move the boat to a cookie sheet for easier transport to the grill.
Scatter onion rings over the fish. In a 1-quart or larger bowl, pour in the olive oil, vinegar, garlic, Worcestershire sauce and basil. Whisk well and pour it over the fish. Salt and pepper the fillets to taste.
Carefully slide the boat onto the grill and cook, uncovered, for 8 to 10 minutes or until the fish is opaque and flakes easily with a fork. (You do not need to turn the fish.) When the fish is done, use a wide metal spatula to slide the boat back onto the cookie sheet. To serve, remove the fillets from the foil and top them with onions and a little of the juices. Make 4 servings.
Per serving:
Calories: 210 (37% from fat)
Protein: 30 grams
Fat: 8 grams
Cholesterol: 55mg
Carbohydrate: 3 grams
Sodium: 81 mg