By Mary Lynn Davis, before 1999. Transcribed by Tom
Secret – DO NOT measure the ingredients in this recipe carefully. If they are added based on what looks and feels right then the dish will be right.
- One large fish or thick fillets laid in aluminum foil.
- Red onion rings sliced about 1/8” thick for about a half an onion of about the right size.
- Enough fresh mushrooms sliced thin.
- White wine – at least ½ C plus some for the cook (probably more than ½ C)
- Melt more than ½ stick of butter in the microwave and add large chopped garlic clove. Use two or more if you like garlic.
- Thinly sliced lemon after squeezing – see below
- Spices cited below.
- Put fish in foil. Mop fish on both sides with butter-garlic sauce. Shake on red pepper flakes. Don’t be timid-put some more.
- Squeeze a lemon over fish. Slice a lemon thin and arrange on fish. Season with salt and course-ground pepper.
- Arrange onion, mushrooms, and artichokes over fish.
- Pour juice from artichoke can/jar and wine over the arrangement.
- Pull sides of foil around and over fish., pinching ends tightly and top loosely.
- Cook on grill or in the oven (about 300 degrees) for about 10 minutes per inch of fish plus 10 minutes for the liquid and other stuff. Example; A 2” think fish would cook for 2×10+10=30 minutes. When is getting close and the juices a simmering, check with a fork and see if it looks done.
- Serve from foil with French bread to dredge in the sauce. Serve with wine if cook left any.