Serves: 4
Total Calories: 91

4 teaspoons unsalted butter
4 plum tomatoes, thinly sliced (about 6 slices each)
1 small white onion, halved and thinly sliced
4 (6- to 7-ounce) white fish fillets, each about 3/4-inch thick
12 medium shrimp, peeled and deveined
8 medium oysters
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
salt and freshly ground pepper, to taste
4 teaspoons dry white wine
4 teaspoons fresh lime juice
2 teaspoons olive oil

1. Preheat oven to 450°. Lay out 4 pieces of 12-inch-long aluminum foil on a work surface. Coat the center of each piece of foil with about 1 teaspoon butter. Place about 6 tomato slices, overlapping, on each piece of foil and continue to layer all remaining ingredients, evenly divided, on top of each other on the foil in the order listed. Fold the foil together for each, crimping the edges to seal into snug packages.

2. Place on a baking sheet and cook about 15 to 18 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork. (Test one for doneness. Reclose to serve.) Serve hot, in the package.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 91
Calories from Fat: 53

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Fish and Shellfish
Baked Fish Fillets with Almonds
Baked Fish Fillets with Citrus-Tequila Sauce
Baked Fish Fillets with Green Chiles
Baked Whole Snapper
Batter-Fried Catfish with Chopped Radish Salad
Blue Crabs with Salsa and Chipotle Mayonnaise
Broiled Oysters, Guaymas Style
Broiled Scallops with Spinach
Crab and Scallop Cakes
Ensenada Fried Fish Fillets with Lime Vinaigrette
Fish Fillets Baked Fisherman Style
Fish Fillets Baked in Banana Leaves
Fish, Shrimp, and Oysters Baked in Packages
Fried Fish in a Fluffy Egg Coat
Fried Whole Fish
Grilled Lobster Tails
Grilled Salmon with Mango-Avocado Salsa
Grilled Sea Bass in Red Chile Marinade
Grilled Shrimp Skewers
Grilled Spiced Tuna Steaks with Red Peppers and Jicama
Grilled Swordfish with Tomato and Caper Sauce
Grilled Swordfish with Tomato-Orange Salsa
Mixed Seafood, Campeche Style
Pan-Fried Trout with "Drunken" Sauce
Pan-Fried Trout with Guacamole
Red Snapper Veracruzana
Roasted Sea Bass Smothered in Onions and Tomatoes
Sautéed Fish Fillets with Avocado and Tomatillo Sauce
Sautéed Fish Fillets with Golden Garlic and Lime
Sautéed Fish Fillets with Olive Salsa
Sautéed Fish Fillets with Orange Butter Sauce
Sautéed Fish Fillets with Plantains
Sautéed Fish Fillets with Poblano Chile Sauce
Sautéed Halibut with Orange and Mint Sauce
Sautéed Red Snapper with Mushrooms
Sautéed Salmon with Creamy Corn Sauce and Toasted Pumpkin Seeds
Sautéed Sea Bass with Corn Mushroom
Sautéed Sea Bass with Pasilla Chile Sauce
Sautéed Shark with Fiery Cilantro-Mint Sauce
Sautéed Skate with Fresh Salsa
Sautéed Snapper Fillets in Tomato and Mushroom Sauce
Sautéed Snapper Fillets with Banana Salsa
Sautéed Snapper with Lime Cream Sauce
Sautéed Squid with Almonds
Scallops with Chipotle Tomato Sauce
Scallops with Corn, Zucchini, and Tomatoes
Scallops with Melon Salsa
Seared Tuna Steaks with Roasted Tomato Sauce
Seared Tuna Steaks with Yellow Chile Salsa
Seared Tuna with Oregano and Garlic
Shrimp in Garlic Sauce I
Shrimp in Garlic Sauce II
Shrimp in Pumpkin Seed Sauce
Shrimp in Red Chile Sauce
Shrimp with Peppers and Cheese
Shrimp with Tomatoes and Cheese
Snapper Fillets in Packages
Spanish-Style Salt Cod
Whole Trout Baked in Foil