This one was a tasty one involving fish and bunch of yummy early summer veggies, but I think some adaptations might make it even better. I already adapted it a bit since it called for things like asparagus and peppers, which I didn’t have on hand. I think you can really use whatever veggies you have available and maybe make this different every time. As for fish, the original recipe calls for anything from salmon to roughy, cod, or tilapia.
(Adapted from the Better Homes & Gardens Gas Grill Cookbook)
Prep: 40 Minutes
Grill: 12 Minutes
Fish fillets, 1/2 – 3/4 inch thick
1 cup carrots, cut into thin strips
1 summer squash
1 cup green beans
1/4 cup white wine
1 tsp fresh rosemary, crushed
1 clove garlic, minced
1/8 tsp salt
1/8 tsp black pepper
1 Tb butter or margarine, cut up
1.) Thaw fish if frozen. Rinse, pat dry with paper towels.
2.) Cut 4 18 x 18 inch pieces of heavy foil. Place 2 sheets together to form 2 stacks. Coat one side of each stack with cooking spray. Divide veggies among stacks of foil. Top with fish and squash.
3.) In small bowl, combine wine, rosemary, garlic, salt, and black pepper. Drizzle over fish and veggies, dot with butter. Bring 2 opposite edges of foil and seal with a double fold. Enclose all sides, leaving space for steam to build.
4.) Preheat gas grill. Reduce heat to medium. Place foil packets on grill directly over heat. Cover and grill until fish flakes easily with a fork and veggies are crisp-tender. (Allow 12-14 minutes per 1/2 inch thickness of fish. Serve with hot white (or brown) rice.
Nutrition: 518 cal; 22 g total fat (8g sat fat); 91 mg chol; 294 mg sodium; 43 g carb; 6 g fiber; 32 g protein.
Weight Watcher’s Points: 13 (based on counts above); 8 (based on 1/2 cup rice and other ingredient modifications