Fish Fillets with Dill and Tangerine

Tantalizing aromas waft from the packets when they are opened, with a promise of the big flavor that will follow. Make it easy on yourself - assemble and refrigerate the packets the day before.

In a 1-cup glass measure, combine 3 tablespoons oil, the vinegar, onions, dill, and tangerine peel; set aside. Cut fish into 4 equal pieces. Pull out any bones with pliers or tweezers. Cut...


Ingredients

  • 3 tablespoons Safeway SELECT Verdi Olive Oil
  • 3 tablespoons Safeway SELECT Verdi White Wine Vinegar
  • 3 tablespoons chopped green onions
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon shredded tangerine peel
  • 1 1/2 pounds sea bass or halibut fillets, about 1 inch thick
  • Cooking parchment or foil
  • 2 teaspoons Lucerne Sweet Cream Butter, melted
  • Salt and pepper

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