2 lemons, sliced
1 medium tomato, sliced
6 slices zucchini
6 slices yellow squash
1 medium green pepper, sliced lengthways (julienne)
4 oz. butter,
sliced 6 to 8 fillets, your choice of bluegill, bass, trout, catfish, etc.
1 tsp. Old Bay seasoning
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1 oz. white wine
Line 1 sliced lemon in bottom of pie pan. Place half of all sliced vegetables on top of lemon. Place 2 ounces of butter on vegetables. Lay fish fillets on top of bed of vegetables. Take remaining vegetables and put on top of fish. Sprinkle Old Bay, seasoned salt and pepper on fish/vegetables. Add white wine and remaining 2 ounces butter. Place last sliced lemon layer on top of everything. Cover entire pie pan with large piece of foil to make a pouch. Cook on high on grill 20 minutes or until done.
James Mullen
E. Meredith, New York
From— The Water’s Bounty: Member Fish Recipes