Ginger Bass in Foil Recipe
Ingredients
| 2 thin zucchini, julienned | ||
| 2 thin yellow squash, julienned | ||
| Carrot | 1 Large, julienned | |
| Minced ginger | 2 Tablespoon | |
| 8 bass fillets (6 ounces each) | ||
| 1 lemon, quartered lengthwise | ||
| Garlic | 2 Clove (5gm), minced | |
| Ground black pepper | 1/2 Teaspoon | |
Directions
Cut 8 large pieces of foil (16" X 16").
Fold each in half to make a double thickness.
In a large bowl, mix the zucchini, squash, carrots and ginger.
Divide into 8 portions and place 1 portion on each piece of foil.
Top each portion with a fillet.
Squeeze the lemon over the fish.
Sprinkle with the garlic and pepper.
Fold the foil over the fish and crimp the edges to tightly seal the packets.
Grill over medium-high heat for 15 to 20 minutes.
If desired, serve right in the foil.
Fold each in half to make a double thickness.
In a large bowl, mix the zucchini, squash, carrots and ginger.
Divide into 8 portions and place 1 portion on each piece of foil.
Top each portion with a fillet.
Squeeze the lemon over the fish.
Sprinkle with the garlic and pepper.
Fold the foil over the fish and crimp the edges to tightly seal the packets.
Grill over medium-high heat for 15 to 20 minutes.
If desired, serve right in the foil.
Chef
