Barbequed Snapper Bundles

This is a wonderful dish to serve summer company.  There is minimal cleanup, it feels and tastes like summer, and you cannot beat the flavor combination.

1 pound Rockfish (Pacific red snapper)
4 medium potatoes — cooked, peeled, and sliced
2 onions — thickly sliced
4 cloves garlic — minced or pressed
4 teaspoons extra virgin olive oil
Juice of 1 lemon
Fresh herb sprigs—parsley, dill, tarragon or basil
Salt and pepper to taste (Kosher or sea salt is best, as is fresh ground pepper)

Aluminium foil — in 12 inch squares
Pot or pan for potatoes
Good sharp knife
Clean vegetable cutting board.
If you prefer fresh lemon juice as I do, you may need something to help juice the lemon.

Peel, slice, and cook 4 medium potatoes (boil until tender)

Juice the lemon.

Use 2 squares of foil per bundle. Brush foil with oil. Make one layer each of sliced potato, sliced onion, then fish, in that order. Sprinkle salt and pepper on top, to taste.

Combine olive oil, garlic, and lemon juice in a non-reactive container such as a glass jar. Pour over top. Finally, add herb sprigs and fold foil over to create a tight bundle. Use additional foil if desired.

You can cook this in any 1 of 3 ways:

1. Bake: at 325° F for 20-30 minutes or until fish is done (fish just turns opaque throughout).
2. BBQ: over very low, gray coals. Turn frequently until fish is done.
3. Beach BBQ Pit: Wrap bundles in additional foil and bury in pit for up to an hour, or until fish is done.

4 Servings

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Very high in selenium Very high in vitamin C High in phosphorus High in potassium High in vitamin B6 High in vitamin B12 Low in saturated fat Low in sodium
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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