Campfire Fish Fillets
- 1 pound fresh white mushrooms cleaned, trimmed, and sliced - (abt 5 cups)
- 6 green onions (scallions) thinly sliced
- 2 large plum tomatoes coarsely chopped
- 1/2 cup homemade or bottled Italian salad dressing
- 1/2 cup dry couscous
- 4 boneless fish filets - (abt 6 oz ea) (such as red snapper, sole, flounder)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
Preheat rack for outdoor grill until hot or oven to 425 deegrees. Place mushrooms in medium-sized bowl. Add green onions, tomatoes and dressing; toss until well coated; set aside.
On work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In center of each piece place 2 tablespoons couscous. Top each with fish filet; lightly sprinkle each fillet with salt and pepper, and top with mushroom mixture, dividing evenly. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal.
Place on prepared outdoor grill or in oven. Cook until fish flakes easily with fork (on grill for about 15 minutes, turning once, or in oven for about 20 minutes). Remove; let stand for 5 minutes.
Place each packet in individual shallow serving bowls or dinner plates; carefully unfold foil. Serve, sprinkled with chopped parsley, if desired.
This recipe yields 4 servings.