This delicate and moist fish tastes superb with its seasoned dressing. After taking it off the grill, let it cool for a few minutes to ensure the skin doesn't stick to the foil.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2007
MethodStuffing: In skillet, fry bacon until edges are crispy. Drain on paper towels; dice and set aside.
Drain off all but 2 tsp (10 mL) fat from skillet; cook onion over medium heat until softened and slightly golden, about 7 minutes. Add celery, garlic, green pepper, poultry seasoning, salt and pepper; cook until celery is softened, about 5 minutes. Transfer to bowl.
Meanwhile, remove crusts from bread and cut into 1/2-inch (1 cm) cubes. Add to onion mixture along with parsley, butter and bacon; toss to combine and moisten. (Make-ahead: Refrigerate in airtight container for up to 2 hours.)
Place 1 fillet, skin side down, on greased 24-inch (60 cm) long piece of heavy-duty foil; place other fillet on cutting board. Squeeze 1 lemon wedge over each fillet; sprinkle with salt and pepper. Spread stuffing evenly over fillet on foil; top with remaining fillet, skin side up. Wrap tightly; overwrap, seam side down, in second piece of foil.
Place on grill over medium-high heat; cover and cook, turning once, until fish flakes easily when tested, about 20 minutes. Let stand for 2 minutes before unwrapping and serving with remaining lemon.
Nutritional facts Per each of 6 servings: about
- Sodium 422 mg
- Protein 17 g
- Calories 233.0
- Total fat 11 g
- Cholesterol 53 mg
- Saturated fat 5 g
- Total carbohydrate 16 g
- Iron 9.0
- Folate 21.0
- Calcium 8.0
- Vitamin A 10.0
- Vitamin C 25.0