These fish fillets are wrapped up with vegetables and tarragon so you end up with a great tasting meal wrapped up in a simple packet. The tarragon is a really nice add. I happened to use "Texas Tarragon" also known as "Mexican Mint Marigold"...is heartier in terms of growing for the dry Texas soil, but taste like French Tarragon.Ingredients:
2 6 oz tilapia fillets (or any light white fish for that matter!)
1/2 zucchini cut into julienne strips
1/2 small red bell pepper, cut into thin strips....if you know me, you know I skipped this!
1/4 cup red onion, sliced
1 carrot cut into julienne strips
1 tablespoon canola oil
2 tablespoons chopped fresh tarragon (or 3/4 teaspoon dried)
1 tablespoon butter
Preparation:Preheat grill. Heat oil in large skillet and quickly cook vegetables. About 2-3 minutes on a medium-high heat. Take two large pieces of aluminum foil. Place one piece of fish on each. Top with 1/2 tablespoon butter, half the vegetables and half the tarragon. Repeat for the other piece. Wrap tightly and place on grill. Grill over a medium heat for 12 - 18 minutes. Open carefully because the steam can be very hot.
I also served with a side of aioli.
