A simple and fun new way to cook fish and veggies on the grill!
Time: 23 min • Prep Time: 15 min • Cook Time: 8 min
Serving Size: 4
2 lemons, each cut into 10 slices, ends discarded
8 small sole (or your favorite white fish) fillets (1 lb.)
1/2 cup (1/2 of 8-oz. tub) Chive & Onion Cream Cheese Spread
1 green onion, thinly sliced, divided
12 fresh asparagus spears, trimmed, cut diagonally into 2-inch lengths
1/2 cup chopped red peppers
Heat up the grill to medium heat.
Next arrange 3 lemon slices, slightly overlapping, on half of each of 4 large sheets heavy-duty foil sprayed with cooking spray. Place fish, skinned-sides up, on work surface. Spread each with about one tablespoon of the cream cheese spread; then top each with 2 tsp. onions. Roll it up, starting at thin end of each fillet.
Place 2 roll-ups, seam-sides down, on lemon slices on each foil sheet; top with asparagus and peppers. Fold each foil sheet to make packet.
Grill 6 to 8 min. or until the fish flakes easily with fork. Carefully open foil packets; top fish with remaining onions and lemon slices.
If you don't like asparagus you can substitute sugar snap peas, uncooked green beans or halved grape tomatoes.
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