Ingredients

Lime Butter Sauce
1 med. onion, finely chopped (about 1/2 C.)
2 cloves garlic, finely chopped
1/4 C. margarine or butter
4 very sm. patty pan squash (about 4 oz. each) cut in half
2 sm. zucchini, cut into 1/4″ strips
2 sm. yellow squash, cut into 1/4″ strips
1 med. chayote, pared, seeded & cut into 1/2″ cubes
1 sm. red bell pepper, cut into thin rings
1 sm. yellow bell pepper, cut into thin rings
1/2 tsp. salt
1/4 tsp. ground red pepper
8 red snapper or cod fillets (about 5 oz. each)
1/4 C. vegetable oil
Salt & pepper to taste

Cooking Instructions

Prepare Lime Butter Sauce; reserve. Cook and stir onion and garlic in margarine in 4 quart Dutch oven until onion is tender. Stir in vegetables, 1/2 teaspoon salt and the red pepper. Cook over medium heat, stirring occasionally, until vegetables are crisp-tender; keep warm. Brush fish fillets generously with oil. Sprinkle with salt and pepper. Grill over medium coals 10-12 minutes or until fish flakes easily with fork. Serve with vegetables and Lime Butter Sauce. 8 servings.
 
 
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