how easy can it be to throw a bunch of stuff in a lunch bag and bake?
From gilligan’s steamer and raw bar Charleston SC restaurants
YOU WILL NEED- 4 brown paper lunch bags
I realize 4 cups sounds like way to much and I agree, but I am posting this as written in the book I got it from, feel free to use much less! but the recipe for the margarine is extra for wht ever reason and you will only use 1 cup of it for the 4 servings. if you can figure the conversions to only make 1 cup (1/4 c margarine per serving) with reduced old bay and garlic salt, then feel free
ALSO I would just use garlic powder myself to reduce the sodium.
Ingredients: [‘mahi mahi fillets’, ‘old bay seasoning’, ‘margarine’, ‘garlic salt’, ‘carrot’, ‘broccoli’, ‘green bell pepper’, ‘squash’, ‘onion’, ‘snow peas’]
Quantity of Ingredients: [“4 mahi mahi fillets, each 8oz portion “,”2 ounces Old Bay Seasoning”,”4 cups margarine, melted “,”2 ounces garlic salt (use powder to reduce salt intake)”,””,” carrot”,” broccoli”,” green bell pepper”,” squash”,” onion”,” snow peas”]
Number of Servings: 4
Steps: [‘mix together the margarine, garlic salt and seasoning. on a lined cookie sheet stuff your bag. place uncooked vegetables in the bottom of the brown paper lunch bags. place the raw fish on the vegetables and pour 1/4 cup of the fish butter ontop of the fish and vegetables in each bag. close bag.’, ‘bake 375 for 25 minutes, drain bag of excess butter or it will be to salty.’, ‘important vegetables are on bottom or fish will stick.’, ‘serve in bag if desired with and X cut in top to peel open the dinner.’]