Caribbean Fish

Name: Caribbean Fish
Ingredients: 4 (6-ounce) orange roughy fillets; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 to 1/2 teaspoon Cajun seasoning; 2 medium-size yellow squash, sliced; 1 medium-size red bell pepper, cut into strips; 4 teaspoons butter or margarine; 4 teaspoons grated lime rind; 4 teaspoons fresh lime juice; 4 teaspoons chopped fresh parsley; 1 (2-ounce) package sliced almonds, toasted

11 ingredients

4 steps

Ingredients

4 (6-ounce) orange roughy fillets
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon Cajun seasoning
2 medium-size yellow squash, sliced
1 medium-size red bell pepper, cut into strips
4 teaspoons butter or margarine
4 teaspoons grated lime rind
4 teaspoons fresh lime juice
4 teaspoons chopped fresh parsley
1 (2-ounce) package sliced almonds, toasted

Directions

1

Tear off 4 (18- x 12-inch) heavy-duty aluminum foil sheets.
2

Place a fillet in center of each foil sheet; sprinkle evenly with salt, pepper, and Cajun seasoning. Top evenly with squash and bell pepper; dot with butter. Sprinkle evenly with lime rind and remaining ingredients.
3

Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.
4

Grill, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes or until fish flakes easily.