16 oz Pkg frzn Fish Fillets,thawed

    1/2 c  Chopped Onion

      1 x  Clove Garlic, minced

      1 T  Olive or vegetable Oil

    1/4 c  Dry White Wine

    1/4 t  Dried Tarragon or Basil

    1/8 t  Salt

    1/8 t  Pepper

     10 oz Pkg frozen chopped Spinach *

      1 x  Green or Sweet Red Pepper **

  *   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 till 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 litle 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 till fish flakes easily when tested with a fork. Turn packets
  over twice.
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  Per serving: 162 calories, 22 g protein, 6 g carbohydrates, 4 g fat, 49 mg
  cholesterol, 169 mg sodium, 815 mg potassium.