1 1\/2 lb. fresh or frozen fish fillets
\n4 carrots
\n8 green onions
\n4 small zucchinis
\n1 large green bell pepper
\n4 T. teriyaki sauce<\/p>\n
Rinse fish under cold water. Pat dry. Place 4 individual portions of fish on 4 pieces of foil large enough to completely wrap around the fish and vegetables. Diagonally slice the carrots, green onions and zucchini. Cut green pepper into strips. Divide vegetables into 4 individual servings and layer on top of the fish portions. Pour 1 T. of teriyaki sauce over each portion. Bring the edges of the foil together, fold them, and crimp the edges together. Place on a baking sheet and bake at 425 degrees F. for 11 to 17 minutes per inch thickness of fish until just opaque throughout.<\/p>\n
Substitute other vegetables for variety, e.g., cherry tomatoes, whole mushrooms, celery, snow peas, bean sprouts.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 lb. fresh or frozen fish fillets 4 carrots 8 green onions 4 small zucchinis 1 large green bell pepper 4 T. teriyaki sauce Rinse fish under cold water. Pat dry. Place 4 individual portions of fish on 4 pieces of foil large enough to completely wrap around the fish and vegetables. Diagonally slice the carrots, green onions and zucchini. Cut green pepper into strips. Divide vegetables into 4 individual servings and layer on top of the fish portions….<\/p>\n