1 pound fresh or frozen thawed fish (we used tilapia, but salmon, cod or other fish will work)
2 cups thin, bite-sized carrot strips
2 cups bite-sized strips red sweet pepper
12 fresh asparagus spears, trimmed and broken into 1 1/2 inch pieces
2 cups yellow squash, cut into 1/4 inch slices
1/2 cup canned chicken broth
2 teaspoons dried basil
1/2 teaspoon lemon pepper
2 tablespoons margarine, cut into pieces
1. Thaw fish overnight in refrigerator if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Cut into four serving-sized pieces and set aside.
2. Tear off eight 18 inch squares of aluminum foil. Place two square together to form four stacks. Coat one side of each stack with nonstick cooking spray. Divide carrot, sweet pepper, and asparagus among stack of foil. Top with fish and squash.
3. In a small bowl combine broth, basil and lemon pepper and drizzle over fish and vegetables; top with margarine.
4. Bring up two opposites edges of each foil stack; seal with a double fold. Fold remaining ends to completely enclose the fish and vegetables, leaving space for steam to build.
5. For a charcoal grill, grill foil packets on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes per 1/2 inch thickness of fish or until fish begins to flake when tested with a fork and vegetables are tender. CAREFULLY open packets to check doneness.
6. For a gas grill, preheat grill. Reduce heat to medium. Place foil packets on grill rack over heat. Cover and grill as above.
Nutrition Information per serving:
Carbohydrate: 12 g
Protein: 25 g
Fat: 8 g
Sodium: 593 mg
Fiber: 4 g
7401 N. Kelley Ave.
Oklahoma City, OK 73111
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