Fish Steak And Vegetable Packets
|Halibut steaks/Cod steaks||1 1⁄2 Pound (Thick one)|
|Carrots||4 Medium, thinly sliced|
|Zucchini||1 Medium, thinly sliced|
|Mushrooms||8 Ounce, thinly sliced|
|Scallions||8 , thinly sliced (With Tops)|
|Lemon juice||3 Tablespoon, freshly squeezed preferred|
|Black pepper||1⁄8 Teaspoon|
|Olive oil||4 Teaspoon|
|Toasted sesame seeds||2 Tablespoon|
|Crusty bread loaf||1 , thickly sliced (Italian Style)|
|Butter/Olive oil||2 Tablespoon|
Tear off four 16-inch-long pieces of heavy-duty foil and place a fish steak in the middle of each one.
Top each with 1/4 of the carrots, zucchini, mushrooms, and scallions.
Sprinkle with the lemon juice, pepper, oil, and sesame seeds, dividing all amounts evenly, and seal the foil into packets.
Place the packets on a grill set 6 inches above white-hot coals and cook for 15 minutes without turning, until the vegetables are tender and the fish flakes at the touch of a fork.
A few minutes before the fish is done, brush the bread slices with the butter, place on the grill, and toast lightly.
Open the packets and accompany with the toast.