Fish Vera Cruz
Cook it all on the grill. Fish, zucchini, and peppers wrapped in foil and served with toasted sourdough bread.
How many servings?From kitchen to table in 45 minutes.
fish fillet
orange juice
white wine vinegar
red pepper flakes
garlic salt
cilantro
chives
tomato
zucchini
anaheim pepper
margarine
Italian salad dressing
garlic
Italian seasonings
French bread
Directions
- Start BBQ grill.
- Mix together orange juice, vinegar, red pepper flakes,
garlic salt, cilantro, and chives.
- Dice tomato and zucchini, add to orange juice mixture.
- Slice Anaheim pepper and set aside.
- Lay fish fillet out onto a large piece of aluminum foil.
Pull edges of foil up and pour orange juice and vegetable
mixture over the fish.
- Arrange Anaheim pepper slices on top the fish. Seal foil and
place onto hot grill.
- Cook until vegetables are tender and fish flakes easily
with a fork.
- Mix together margarine, salad dressing, garlic and Italian
seasonings. Spread onto bread.
- Place bread onto edges of grill to melt margarine into
the bread.
- When the margarine has soaked into the bread, flip the
bread and place directly over heat to toast.
- Drain liquid off fish and serve with toasted bread.