Serves: 6
Total Calories: 265

2 (16-ounce) packages frozen haddock filets (partially thawed)
Salt and freshly ground pepper to taste
4 carrots pared and sliced (about 2 cups)
1 onion medium, quartered and thinly sliced
1/2 cup water
pinch salt
6 green bell peppers sliced
1 cup tomato sauce
2 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons vegetable oil
1 tablespoon parsley minced fresh
Salt and freshly ground pepper to taste

Cut each block of fish crosswise with serrated knife into 3 equal pieces (do not separate individual filets). Place each portion on separate 12-inch squares of greased heavy duty foil. Season with a little salt and pepper. In small saucepan, combine carrots, onion, water, and salt. Bring to boil reduce heat. Simmer, covered, for 15 to 20 minutes or until vegetables are tender. Drain. Top each fish portion with carrot-onion mixture and slices of green pepper. In small bowl, combine tomato sauce, soy sauce, sherry, vegetable oil, parsley, salt, and pepper mix well. Leaving foil partially open, make a deep fold in each square of foil to hold food and sauce securely, then spoon sauce over fish and vegetables. Place open packets on grill. Cook for 25 minutes with hood down, or until fish flakes easily when tested with a fork.

Note: Place hickory chips, that have been soaked in water at least 1/2 hour, on coals just before cooing for an appetizing smoky flavor.

Nutritional Facts:

Serves: 6
Total Calories: 265
Calories from Fat: 40

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