Grilled Alaska Cod With Vegetables

Recipe Ingredients

2		Reynolds Wrap heavy-duty
		Aluminum foil - (18" x 20" ea)
4		Cod fillets - (4 to 6 oz ea) - thawed if necessary
2 cups	220g / 7.8oz	Shredded carrots
1 cup	237ml	Shredded zucchini
1 cup	237ml	Sliced mushrooms
1/4 cup	15g / 0.5oz	Chopped green onion
1		Garlic clove - minced
1 tablespoon	15ml	Sesame seeds
2 tablespoons	30ml	Butter or margarine
		Salt - to taste
		Freshly-ground black pepper - to taste
		Lemon slices

Recipe Instructions

Make a foil grill pan by shaping two layers of heavy-duty foil over the outside of a 13- by 9- by 2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides.

Coat foil pan with non-stick cooking spray; place on a cookie sheet. Place cod fillets in center of foil pan.

Combine carrots, zucchini, mushrooms, green onion, garlic and sesame seeds. Spoon vegetables evenly around cod. Dot fish and vegetables with butter; season with salt and pepper.

Slide foil pan from cookie sheet onto grill. Cook 15 to 18 minutes, covered, on medium-hot grill or until fish flakes easily when tested with a fork. Slide foil pan from grill onto cookie sheet. Garnish with lemon slices.

This recipe yields 4 servings.

Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org

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