- 2 large white-fish type fillets (like cod or orange roughy)
- 4 large carrots
- 1 Texas 1015 (or other sweet) onion
- 1 red bell pepper
- 1 green bell pepper
- 2 jalapenos (optional)
- 2 banana peppers (optional)
- 1 lemon
- Greek Seasoning *
- Garlic Powder
- Grate carrots and set aside. Dice onions into 1/4″
- cubes and set aside. Dice bell pepper in 1/4″ cubes.
If using jalapeno, dice very fine. If using banana peppers, slice very thinly. Mix all peppers (bell and others) and set aside. Tear off a large (12″) piece of aluminum foil. Spread 1/4 of the grated carrots out on foil and sprinkle 1/4 of the onion on top of the carrot. Sprinkle one side of the fillet with seasonings and place the fillet on top of the carrots and onions, seasoning side down. Sprinkle more seasonings on top of fillet. Cover fillet with 1/2 of pepper mixture, 1/4 onions, 1/4 carrots. Squeeze 1/2 lemon over fish and veggies.
Fold tin foil so it covers fish and veggies well and seal. Repeat for other fillet. Place on grill at medium temperature 10 minutes on each side. Serve with pepper side up. If you can’t find Greek Seasoning, a substitute would be to use salt, pepper, a little more garlic powder, and a touch of oregano