1 lb Rockfish (Pacific red snapper)
4 medium potatoes, cooked, peeled, and sliced
2 onions, thickly sliced
4 cloves garlic, minced or pressed
4 tsp olive oil
- juice of 1 lemon
- fresh hear sprigs- parsley, dill, tarragon or vasil
- salt and pepper -optional
- aluminum foil, in 8 12" squares
Use 2 squares of goil per bundle. Brush foil with oil. Make one layer each of potato, onion, then fish, in that order. Sprinkle salt and pepper on top to tast.
Combine olive oil, garlic, and lemon juice, and pour over top. Finally, add herb sprigs and fold foil over to create a tight bundle. Use additional foil if desired.
You can cook 1 of 3 ways:
at 325 F for 20-30 minutes or until fish is done (fish just turns opaque throughout).
over very low, gray coals. Turn frequently until fish is done.
Beach Barbeque Pit:
Wrap bundles in additional foil and bury in pit for up to an hour, or until fish is done.