Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      16 ounces pk  frzn fish fillets -- thawed
     1/2  cup           chopped onion
   1      clove         garlic -- minced
   1      tablespoon    olive or vegetable oil
     1/4  cup           dry white wine
     1/4  teaspoon      dried tarragon or basil
     1/8  teaspoon      salt
     1/8  teaspoon      pepper
   1      10 ounces pk  frozen chopped spinach *
                        green or sweet red pepper **

Preparation:

* thawed and well drained ** cut into thin strips Cut block of fish crosswise into 4 equal pieces. In a small skillet, cook onion and garlic in hot oil until tender. Remove from heat. Stir in wine, tarragon or basil, salt, and pepper. Return to heat and boil gently about 2 minutes or until most of the liquid has evaporated. Remove skillet from heat and set aside. Place 1/8 of the spinach on four 12x18" pieces of heavy foil. Place 1 portion of fish on each portion of spinach. Spoon onion mixture evenly over fish. Top with remaining spinach and the green pepper strips. Bring up long edges of foil and, leaving a little space for steam expansion, seal tightly with a double fold. Then fold short ends to seal. Grill foil packets, seam side up, directly over medium coals about 20 minutes or until fish flakes easily when tested with a fork. Turn packets over twice.