STEAMED FISH AND SPINACH

16 oz. frozen fish fillets; thawed

1/2 cup onion; chopped

1 clove garlic; minced

1 tablespoon olive oil

1/4 cup dry white wine

1/4 teaspoon dried basil

1/8 teaspoon salt

1/8 teaspoon pepper

1 (10 oz.) package frozen chopped spinach; thawed & well drained

1 medium red bell pepper; cut into thin strips

1. Cut block of fish crosswise into 4 equal pieces.

2. In a small skillet, cook onion and garlic in hot oil until tender. Remove from heat. Stir in wine, basil, salt and pepper. Return to heat and boil gently about 2 minutes or until most of the liquid has evaporated.

3. Place 1/8 of the spinach on four 12" X 18" pieces of heavy foil. Place 1 portion of fish on each portion of spinach. Spoon onion mixture evenly over fish. Top with remaining spinach and the red bell pepper strips. Bring up long edges of foil and leaving a little space for steam expansion, seal tightly with a double fold. Then fold short ends to seal.

4. Grill foil packets, seam side up, directly over medium coals about 20 minutes or until fish flakes easily when tested with a fork. Turn packets over twice.

Yields 4 servings

CALORIES: 162; PROTEIN: 22g; FAT: 4g; CARBS: 6g; CHOL: 49mg; SODIUM: 169mg.

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