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servings:4
cook time:35min
Ingredients
1 tablespoon olive oil
1/4 teaspoon salt
Several dashes bottled hot pepper sauce
1-1/2 pounds tiny new potatoes, thinly sliced
4 medium carrots, thinly sliced
1 medium green sweet pepper, cut into thin strips
1 medium onion, sliced
4 4- to 5-ounce fresh or frozen red snapper or catfish fillets, 1/2- to 1-inch thick
1/2 teaspoon Cajun seasoning
Nonstick spray coating
1 tablespoon snipped fresh chervil or parsley
cook time:35min
Ingredients
1 tablespoon olive oil
1/4 teaspoon salt
Several dashes bottled hot pepper sauce
1-1/2 pounds tiny new potatoes, thinly sliced
4 medium carrots, thinly sliced
1 medium green sweet pepper, cut into thin strips
1 medium onion, sliced
4 4- to 5-ounce fresh or frozen red snapper or catfish fillets, 1/2- to 1-inch thick
1/2 teaspoon Cajun seasoning
Nonstick spray coating
1 tablespoon snipped fresh chervil or parsley
Directions
Fold a 48x18-inch piece of heavy foil in half to make a 24x18-inch rectangle. In a large bowl combine the oil, salt, and pepper sauce. Add the potatoes, carrots, sweet pepper, and onion; toss to coat. Place in the center of foil. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose vegetables, leaving space for steam to build.
Grill vegetables on the rack of an uncovered grill directly over medium heat for 35 to 40 minutes or until potatoes and carrots are tender.
Meanwhile, thaw fish, if frozen. Rinse fish; pat dry. Sprinkle both sides of fish with Cajun seasoning and lightly spray with nonstick coating. Place fish in a well-greased wire grill basket. While the vegetables cook, place the fish on the grill rack next to the vegetables and grill until fish flakes easily with a fork, turning the basket once. (Allow 4 to 6 minutes per 1/2-inch thickness of fish.) To serve, sprinkle fish and vegetables with snipped chervil. Makes 4 servings.
Fold a 48x18-inch piece of heavy foil in half to make a 24x18-inch rectangle. In a large bowl combine the oil, salt, and pepper sauce. Add the potatoes, carrots, sweet pepper, and onion; toss to coat. Place in the center of foil. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose vegetables, leaving space for steam to build.
Grill vegetables on the rack of an uncovered grill directly over medium heat for 35 to 40 minutes or until potatoes and carrots are tender.
Meanwhile, thaw fish, if frozen. Rinse fish; pat dry. Sprinkle both sides of fish with Cajun seasoning and lightly spray with nonstick coating. Place fish in a well-greased wire grill basket. While the vegetables cook, place the fish on the grill rack next to the vegetables and grill until fish flakes easily with a fork, turning the basket once. (Allow 4 to 6 minutes per 1/2-inch thickness of fish.) To serve, sprinkle fish and vegetables with snipped chervil. Makes 4 servings.
(Collect From Shine)
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