Scandinavian White Fish Packets

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Hola!

I have a different kind of post for you today! A joint post with my Sister-In-Law AKA Chicago Jogger!

It’s funny how life has this way of working things out. You see, I grew up in the middle of two boys. I ALWAYS longed for a sister. Then, my brother married the perfect girl! ( Yes, perfect for him) But also perfect for me! Very quickly, my brother’s wife became one of my closest friends. And now, it feels like she has been with us all along!

We spent last week in Door County, Wisconsin with my family. We had a ball!

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If you haven’t heard of Door County, I will give you a short synopsis. Door County is that little finger in Wisconsin. It’s filled with beaches, state parks, festivals, and has no fast food! Only amazing local food. Door County was a Scandinavian settlement. Since Celia and I both have Scandinavian heritage in our families, we decided it would be fun to prepare some Scandinavian white fish foil packets using freshly caught whitefish from Lake Michigan.

We thought it would be fun to each come up with a fun Scandinavian flavor!

I made Mustard-Maple-Dill white fish. She made Scape-Dill-Butter white fish. I have the recipe for the Mustard-Maple-Dill. To get the Scape-Dill-Butter recipe. Head over to Chicago Jogger.com!

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Foil Packets are super easy to make! They can be cooked on the grill or in the oven. Cooking fish in a foil packet basically steams the fish and cooks it to perfection. After you add flavors to your fish, you will want to roll foil around it and close it up.

Maple-Mustard-Dill Scandinavian white fish foil packets Usually, One white fish filet will feed 2 people.

Ingredients

2 white fish filets- deboned.

1/3 cup of whole grain mustard- use your favorite brand!

2 teaspoons of maple syrup

3 tablespoons of fresh chopped dill

2 tablespoons of red wine vinegar- white wine vinegar will work too.

* If you don’t have access to fresh white fish. try another fish. Tilapia, Cod or another mild flavored fish will work too.

Method In a bowl, mix mustard, maple syrup, chopped dill, and vinegar. Set aside. In 12 by 12-inch piece of tin foil, place 1 white fish filet, cut in 1/2. Smother 1/2 of your mustard mixture on top of the fish and wrap the foil around the fish like a package. Make sure you close the foil packet. Bake the white fish in the oven at 425 degrees for 20 minutes. Check every few minutes to make sure the fish isn’t overdone.

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Everything we ate turned out fantastic! We served our white fish with herbed potatoes and salad. We topped off our meal with a lingonberry cocktail and Swedish chocolate. I plan on experimenting with fish foil packets again. The fish was so tender and flavorful. Don’t forget to head over to Chicagojogger.com to check out Celia’s Garlic Scape-Dill and Butter White Fish!

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