Foiled fish in a flash

• 1 fish fillet (trout, salmon or tuna)
• 1 tablespoon of lemon juice
• Fresh or dried herbs (rosemary, oregano or dill)
• 1 teaspoon olive oil

Preheat a barbecue grill or frying pan to hot.

Place a fish fillet on each piece of foil and drizzle with olive oil. Sprinkle the fillet with lemon juice and herbs. Fold the foil to seal completely. Place the foil package on the grill or frying pan and cook for approximately 8 minutes, turning after 4 minutes. Test the fish by flaking the thickest part of the fillet with a fork. If the flesh is white (or light pink in the case of salmon), the fish is cooked.

Serve the fish with steamed vegetables or salad on a bed of your favorite rice.

Prep time: 10 minutes | Cook time: 8 minutes | Yield: 1 serving

Safe Handling Tips

• Purchase seafood right before checking out at the supermarket
• If seafood will not be refrigerated within 30 minutes, put it in a cooler
• Use seafood within 36 hours of purchase or freeze immediately
• Use defrosted seafood within 36 hours
• Thaw frozen seafood in the refrigerator — never at room temperature
• Allow one day for seafood to defrost in refrigerator
• Always wash hands before and after handling seafood
• Use separate knives and cutting boards
• For more tips on selecting, buying, handling, storing and cooking seafood