With occasional warm days this spring in Wisconsin, we are able to grill outdoors. This is lower in calories and most tasty or frankly you wouldn't see it on my website. Give this a try the next warm day!
| 1 1/2- 2 lb. firm fish, cod, tuna, or your favorite |
| 4 small zucchini, sliced lengthwise |
| 8 slices portabello mushroom |
Cut fish into four servings. Set aside.
| 2 Tbs. butter or olive oil | dash of worchestershire sauce |
| 1 medium green pepper, cut into strips | 1 Tbs. fresh lemon juice |
| 1 medium sweet (Vadalia, if possible) onion, sliced | 1 Tbs. packed brown sugar |
| 1 small clove garlic minced or 1/2 tsp. minced from jar | fresh chopped parsley |
| 1 cup chili sauce |
Saute green pepper, onion and garlic in butter just until it’s tender-crisp.Add remaining sauce ingredients except parsley and cook for a few minutes to dissolve sugar. *Tear 8 pieces of foil 18” long. Lay down two pieces of foil to form an “X”. Spray foil with cooking spray. Place a layer of one sliced zucchini on foil. Top with two slices of mushroom. Lightly season with salt and pepper. Place on a portion of fish on and top with 1/4 of the sauce mixture. Sprinkle with parsley. Fold down one piece of the foil, then the other , forming a leak-proof package. Repeat with remaining ingredients. Cook over medium coals, carefully turning bundles every 10 minutes. (You do not want to have the fish all broken up.) Cook 30 minutes. Open one to see if fish flakes and is opaque and cooked through. Serves 4. *Reynolds has those great foil cooking bags. Just be careful to not puncture them when turning them over.