FANCY HOBO STEW WITH TILAPIA
1/2 lb Asparagus spears
1 Lg Carrot, sliced
1 Med Green pepper, sliced
1/4 lb Onion, chopped
1/2 lb Mushrooms, chopped large
4 4 oz Tilapia fillets
2 Tbs Extra virgin olive oil
2 Tbs Lime juice
1/4 Cup Vermouth
3 Cloves Garlic, crushed
Salt and lemon pepper to taste
Trim thick, tough base from bottom of asparagus. If asparagus spears are large, cut into smaller strips.
Cut four 12-inch pieces of aluminum foil. Divide asparagus spears, carrots, green peppers, onions, and mushrooms evenly among sheets of foil. Place a fillet on top of each mound of vegetables. Stir together olive oil, lime juice and vermouth; drizze equal portions on each fillet. Sprinkle with garlic, salt and lemon pepper.
Fold foil edges together, and crimp to form a seal. Cook on a grill for 10-12 minutes. Carefully remove from heat, unwrap and serve hot.
Servings: 4
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