July 10, 2017
Fresh Tomatoes, Dinner, Main Dish,
Fish, Vegetables, Central/South American, Easy/Beginner Cooking, Quick Meals, Entertaining, Summer, Sunday Dinner, Weeknight Meals, Grilling (Outdoor), High Protein, No Eggs, Make it from scratch more
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"A typical Belize recipe"
Tear off two 24” pieces of heavy duty aluminum foil 18” wide.
Both sheets flat on counter and layer 1/2 of the sliced onions and potatoes, and 1/2 cilantro in center. Dot with some butter.
Spread fish on top of onions, potatoes, cilantro mixture.
Spread mayonnaise fairly evenly on both sides of fish. Spread mustard on top of mayo.
Layer tomato slices, and crushed garlic on top. Add bell pepper strips. Add carrot peels. Add remaining cilantro
Dot butter slices on top and sprinkle the pile with seasoned salt & pepper to taste.
Dot hot sauce to taste (habanero sauce is suggested, but any kind will do- Adjust accordingly).
Squeeze lime juice from both halves of lime.
Carefully fold foil up and around fish, and seal the foil. Add more sheets if necessary.
Place on a hot grill and allow to cook for 30-35 minutes undisturbed.
Carefully remove foil pouch and place on a cookie sheet, let set 5 min.
Cut down the center of the foil. Stir to incorporate all the ingredients and juices.
Serve with fresh flour tortillas.
You may serve over steamed rice or cous cous, or all on it’s own, the juices are excellent, as will be the fish.
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