Grilled Lemon Pepper Halibut and Squash

Recipe and Photo Courtesy of Betty Crocker

Ingredients

1 pound halibut fillets, 1/2 to 3/4 inch thick

2 teaspoons dried basil leaves

1 teaspoon lemon pepper

1 teaspoon seasoned salt

3 medium zucchini or summer squash, cut into 2x1-inch strips

1 medium red bell pepper, cut into 1-inch pieces

2 tablespoons olive or vegetable oil

Directions

Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt.

Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

Clam Chowder

Recipe and Photo Courtesy of Allrecipes
(Modified Slightly)

8 servings

Ingredients
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half / milk combo
2 tablespoons red wine vinegar
salt and LOTS of black pepper to taste

Directions
1.In a pot, saute onions in a bit of olive oil. Add celery and carrots. (Optional: Cook 6 slices of bacon, remove bacon and saute veggies in bacon grease.) Drain juice from clams over the onions, celery and carrots. Add potatoes, and cook over medium heat until tender.

2.Meanwhile, in another saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in milk/cream (ratio depends on the fat content and thickness you want from your soup) and stir constantly until thick and smooth. Slowly add milk mixture to vegetables and clam juice. Heat through, but do not boil.

3.Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.