Grilled Fish with Fire Roasted Onions and Peppers

Tonight's dinner with corn on the cob.

Tuesday: Grilled pork tenderloin and sweet potatoes . . . not sure how I will prepare them yet.

 

 

Grilled Fish with Fire Roasted Onions and Peppers

 

Serves 6

 

Six 6 oz. fillets of striped bass about 1” thick (I used Cod)

S & P

2 medium red onions, very thinly sliced (I used vadalia)

1 red bell pepper, very thinly sliced

12 cloves garlic, mashed

1 ½ c. white wine, divided

Olive oil

Chopped parsley

Lemon wedges to serve

 

Preheat grill to medium high.

 

Sprinkle the fish with salt and pepper.  Divide the onions, peppers and garlic into 6 portions.  Place a mound of onions, pepper and garlic in center of individual sheets of foil.  Drizzle with olive oil and season with salt and pepper.  Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add ¼ cup of the wine.  Fold the foil into a packet and seal it on all sides.  Repeat with remaining fish.

 

Place the packets on the grill, seam side up, and cook until the fish is opaque about 15 minutes.  Carefully open the packets and serve with lemon wedges.