Fish Fillets Oscar
|Sole/Flounder fillets||16 Ounce (Fresh Or Frozen. 1/2 Inch Thick, Four 4 Ounce Each Pieces)|
|Mayonnaise/Salad dressing||2 Tablespoon|
|Plain yogurt||2 Tablespoon|
|Snipped tarragon||1⁄2 Teaspoon|
|Thin lemon slices||4|
|Green onions||2 , thinly sliced|
Thaw fish, if frozen.
For sauce, combine mayonnaise or salad dressing, yogurt, and 1/2 teaspoon tarragon.
Cover and chill till serving time.
Break off and discard woody bases from asparagus.
Cut asparagus into 4-inch pieces.
Tear off four 24 x 18-inch pieces of foil.
Fold each in half crosswise.
Trim to make 12-inch squares.
Place a fish fillet on each foil square, tucking thin ends under.
Top each fillet with a lemon slice.
Divide green onions and asparagus evenly among fillets.
Top each with a tarragon sprig.
Bring up two opposite edges of foil and seal with double fold.
Then fold remaining ends to completely enclose, leaving space for steam to build.
Grill packets on an uncovered grill directly over medium coals about 15 minutes or just till fish begins to flake easily.
Serve with sauce.
Garnish with additional tarragon springs onion, if desired.