Serves: 6
Total Calories: 265
1. 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.
2. 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.
3. Top each fish portion with carrot-onion mixture and slices of green pepper.
4. 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 cooking for an appetizing smoky flavor.
This Barbecued Fish In Foil recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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