Ingredients
2 (8-ounce) black cod fillets
Salt and freshly ground black pepper
Old bay or creole seasoning
1/4 cup ea julienned zucchini, red peppers, red onion, yellow squash
2Tbl ea chopped chervil leaves & parsley leaves
1/2 cups Pinot Blanc
2 (1-inch) pats unsalted butter
Preparation
Place each fillet on a piece of foil. Season fillets with salt, pepper and old bay, red pepper flakes or creole seasoning to taste. Evenly divide vegetables and herbs among the 2 pouches. Top with a pat of butter and some of the wine. Fold foil pouches up carefully, and grill @ 350 for 20 minutes. Serve over jasmine rice.
