BBQ Grilled Fish and Vegetables

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A simple, mess-free way to grill your favorite seafood. The fish will take on the flavor of each vegetable.

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Myrtle Beach, SC

Ingredients

  • 2-4 filets of your favorite fish (tilapia, flounder,etc.)
  • 1 sm. zucchini squash
  • 1 sm. yellow squash
  • 1 carrot sliced thinly
  • 1/2 sm. green or red pepper
  • 1 dash lemon juice
  • salt and pepper to taste

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Directions

Wash and slice squash 1/4-inch thick. Wash and slice carrot and pepper 1/8-inch thick. Cut one piece of aluminum foil approx. 16x18-inches. This may seem large, but it will allow for expansion as food cooks on grill. Wash and season fillets and place in center of foil. It is okay if they overlap a bit. Add vegetables and lemon juice. Grab 2 sides of foil, bring up and join together. Fold approx. 1 inch down, then 1 inch again, until you are about 3 inches from food. Fold the ends of foil to prevent leakage of juices or air. Place on BBQ grill at medium heat. Foil will blow up like a balloon, but won't pop if you have it sealed completely. Cook on one side for 5 minutes, roll over and do the same on the other side. Remove from grill and serve.

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