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Caribbean Fish

Yield 4 servings


  • 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

How to Make It

  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.