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Fish and Veggies Foil Pack

Ingredients

1 lbs. haddock, fresh, wild-caught

1 zucchini

1 med. yellow squash

1 carrot

6 c. broccoli

3 lrg. garlic

3 tsp. butter

3 tsp. extra virgin olive oil

sea salt & black pepper to taste

fresh oregano to taste

1 lemon

Directions

1. Wash fish and pat dry. Cut into 3 pieces and place on large foil squares.
2. Season fish with salt, pepper, oregano, basil to taste.
3. Slice a teaspoon of butter and quarter into 4 pieces. Line fish with pats of butter. Repeat on the other two pieces.
4. Dot/line each piece of fish with minced garlic.
5. Add julienne sliced zucchini/yellow squash carrots and 2 broccoli florets. Drizzle with olive oil. (if you like your food to have a stronger garlic/spice taste, sprinkle a little more salt/pepper/basil/oregano/garlic on top of veggies)
6. Squeeze the juice of 1/4 of a lemon and add about 3 ice cubes. Roll edges of the foil to create a seal.
7. Place on grill and cook until you can begin to smell the flavors and can hear a slight sizzle. (I did this on a charcoal grill after the coals had ashed over. I placed foil packs to the edge, not over the center and cooked for 30 min)

Adjust protein/fat/carb ratios to fit your allowable servings. This is based on being allowed 5 proteins, 2 carbs and 2 fats at dinner.