Best 9 Dilled Fish And Vegetable Packet Recipes
Embark on a culinary journey with our enticing Dilled Fish and Vegetable Packet, a symphony of flavors that will tantalize your taste buds. This recipe encapsulates the essence of a healthy and satisfying meal, featuring succulent fish fillets enveloped in a vibrant medley of fresh vegetables, all infused with the aromatic embrace of dill. Prepare to be captivated by the tender texture of the fish, the crisp crunch of the vegetables, and the invigorating burst of dill that dances across your palate. This culinary masterpiece is not only a feast for the senses but also a testament to the power of simple, wholesome ingredients.
Our Dilled Fish and Vegetable Packet recipe collection offers a diverse range of culinary creations to suit every palate. From the classic combination of salmon, broccoli, and carrots to the tantalizing blend of tilapia, zucchini, and bell peppers, each recipe promises a unique flavor profile. Whether you prefer mild or bold flavors, delicate or hearty textures, we have a recipe that will cater to your desires. Discover the versatility of this cooking method as you explore the various options presented in this article.
FISH & VEGETABLE PACKETS
This traditional cooking technique imparts flavor into every bite of your meal, and it requires very little clean-up. I like to serve fish still wrapped in parchment or foil for each person to open. -Jill Anderson, Sleepy Eye, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.
Nutrition Facts : Calories 190 calories, Fat 5g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 303mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
GRILLED FISH & VEGETABLE PACKETS
Imagine opening this foil packet hot off the grill, filled with halibut, zucchini and tomatoes and fragrant with fresh basil leaves.
Provided by My Food and Family
Categories Fish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Reserve 1/4 cup basil leaves; cut remaining basil into thin slices. Place zucchini on centers of 4 large sheets heavy-duty foil; top with fish, sliced basil and tomatoes. Drizzle with dressing. Fold to make 4 packets.
- Grill 10 to 15 min. or until fish flakes easily with fork. Carefully open packets; top fish with reserved basil leaves. Serve with rice.
Nutrition Facts : Calories 220, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
EASY FISH AND VEGETABLE PACKETS
Looking for a classic seafood dinner? Then check out these fish and vegetable packets that are ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 450°. Place each fish fillet on 12-inch square of aluminum foil. Top each fish fillet with one-fourth of the vegetables. Sprinkle with dill weed, salt and pepper. Drizzle 1 tablespoon wine over each mound of vegetables.
- Fold up sides of foil to make a tent; fold top edges to seal. Fold in sides, making a packet; fold to seal. Place packets on ungreased cookie sheet.
- Bake about 20 minutes or until vegetables are crisp-tender and fish flakes easily with fork.
Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 60 mg, Fiber 3 g, Protein 24 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 420 mg
DILLED FISH AND VEGETABLE PACKETS
This is adapted from a "Taste of Home Light and Tasty" published recipe. The original called for fresh dill but I never have it on hand. Try using some lemon with this too! Goes good with brown rice or mashed potatoes.
Provided by yogiclarebear
Categories Tilapia
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Prepare 2 18" squares of heavy duty foil by spraying lightly with non-stick spray. Arrange each fillet on a foil square. Sprinkle with salt and pepper.
- Combine the peas, carrots, onion, dill, and garlic, and divide between the two foil squares, spooning over fish. Drizzle each with white wine or broth.
- Fold foil into pockets, crimping to seal.
- Bake at 400 degrees for 20-25 minutes, until fish flakes easily and vegetables are crisp-tender.
Nutrition Facts : Calories 206.6, Fat 3.1, SaturatedFat 1.2, Cholesterol 70.9, Sodium 214.8, Carbohydrate 12, Fiber 2.8, Sugar 5.3, Protein 30.8
DILL VEGETABLE DIP
A friend gave me this zesty dip recipe many years ago, and now I serve it at our annual holiday open house. To make it mobile, spoon a serving of the dip in the bottom of a small cup, then garnish with fresh veggies. -Karen Gardiner, Eutaw, Alabama
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- Combine the first 6 ingredients; mix well. Cover and refrigerate. Serve with vegetables.
Nutrition Facts : Calories 107 calories, Fat 11g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
VEGETABLE DILL DIP
Very good-tasting recipe that was given to me by my mother. Try it, you will like it. Everyone who has had this raves about it. Best if made a day or several hours ahead.
Provided by Bethany Bambenek
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 4h10m
Yield 16
Number Of Ingredients 6
Steps:
- Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde ™ seasoning in a bowl. Cover and refrigerate 4 hours or overnight.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 13.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 116.9 mg, Sugar 0.2 g
FISH AND VEGETABLE FOIL PACKETS
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
- Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
- Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 13.1 g, Cholesterol 51.9 mg, Fat 1.2 g, Fiber 2.4 g, Protein 27.6 g, SaturatedFat 0.2 g, Sodium 151.9 mg, Sugar 2.5 g
SALMON VEGGIE PACKETS
I feel the spirit of Julia Child when I make lemon-pepper salmon en papillote (in parchment). It's the first French recipe I learned, and the delightful little packages are family-friendly. -Renee Greene, New York, NY
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat., In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables., Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on baking sheets., Bake until fish just begins to flake easily with a fork, 12-16 minutes, opening packets carefully to allow steam to escape., To serve, squeeze lemon juice over vegetables.
Nutrition Facts : Calories 400 calories, Fat 23g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 535mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
VEGETABLE DILL DIP RECIPE
Steps:
- Combine all ingredients together in a large bowl.
- Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
- Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.
Nutrition Facts : Servingsize 1 serving
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Choose Fresh, High-Quality Ingredients: The quality of your ingredients will directly impact the taste of your dish. Opt for fresh, seasonal vegetables and seafood.
- Season Generously: Don't be afraid to season your dish with salt, pepper, and herbs. This will help enhance the natural flavors of the ingredients.
- Cook the Fish Just Until Done: Overcooking fish will make it dry and tough. Cook it just until it is opaque and flakes easily with a fork.
- Serve Immediately: Dilled fish and vegetable packets are best served immediately after they are cooked. This will ensure that the fish is at its best and the vegetables are still crisp.
Conclusion:
Dilled fish and vegetable packets are a quick, easy, and healthy meal that can be enjoyed by people of all ages. They are perfect for busy weeknights or lazy weekends. With a little planning and preparation, you can have a delicious and nutritious meal on the table in no time. So next time you are looking for a simple and satisfying meal, give dilled fish and vegetable packets a try.
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