Fish in a Pocket

My updated tribute to 10 great years of Girl Scouting where cooking utensils were scarce but aluminum foil was plentiful. Use whatever ingredients you have on hand as this is a great way to use up those bits of veggies in the fridge. Our kids and grandkids love to put their own packets together, choosing what they like. Yes, you can put this is the coals of a campfire, just be sure the fire isn't too hot or use a grate. BHL


Yield: 2 large helpings


Ingredients:
2-4 Tbsp of Flying Olive Garlic, Rosemary, Lemon or Flying Olive EVOO variety of choice
1 potato sliced very thin (using a mandolin or your food processor works especially well)
1 green summer squash (about 6-8" long, sliced thin with a knife)
1 yellow summer squash (same as above)
2 cloves of garlic, sliced thin
1 medium onion, sliced thin
1 lb of white fish such as cod (it needs to be a little thicker than a tilapia fillet)
¼ cup pitted green olives, sliced
¼ cup pitted black olives, sliced
1 Tbsp of capers, drained
2 medium tomatoes, de-seeded if you feel like it
1 Tbsp fresh lemon juice
2 thin slices of lemon
¼ cup dry white wine or chicken broth
½ tsp Italian seasonings or/plus other seasonings you like such as oregano, thyme, rosemary, crushed red pepper and/or salt and pepper


Directions:
Heat grill to medium.  While it's getting hot, place two large pieces (about 18" each) of aluminum foil on the counter and drizzle on 1-2 Tbsp of Flying Olive Garlic EVOO into the center. Spread with a brush. Cut up all the veggies.  As you work, you will divide the veggies and other ingredients between the two packets.  Start with the potatoes on the bottom followed by the squash, garlic, and onion.  Drizzle 1-2 more Tbsp of Flying Olive EVOO on top.  Place the fish fillets on top, the olives, capers, tomatoes, lemon juice and lemon slices.  Drizzle half of the white wine on each packet.  Add seasonings to your liking.
Carefully pull up the long ends and place edges together, folding down together until they meet on the top of the packet. Roll or fold the short ends in until the package is tightly sealed.  Place on the grill for 3-4 minutes, then turn the heat down for an additional 10-15 minutes depending on how thick your packet and fish are.  Remove carefully from the grill with a spatula (there is often some boiling hot juice that leaks out the sides), and let rest for 5-10 minutes.  Open foil carefully and serve!
Submitted by Barb L.