Grilled Fish in Foil

© 1991 "From Ellie's Kitchen to Yours"

1 to 1½ lbs bluefish, scrod, haddock, sole or salmon fillets
1 green, yellow or red pepper, chopped
1 small zucchini, grated or chopped
1 medium ripe tomato, chopped
1 to 2 carrots, grated or chopped
1 to 2 T olive oil or melted butter
1 tsp fresh lemon juice
1 tsp chopped parsley, dill or oregano

Cut a piece of heavy duty foil to approximately 12"x18". Grease lightly or spray with nonstick cooking spray. Combine vegetables and place on foil. Top with fish. Sprinkle with lemon juice, oil or melted butter, chopped parsley, dill, basil or oregano, etc. Fold up foil to make a package. Place package on hot grill. Cook about 15 minutes, or until fish flakes.

Hint: While the fish is grilling, you can grill some sliced potatoes in another packet of foil. Just add sliced onions, salt, pepper and a little olive oil to the potatoes. Turn packet over every 5 minutes, cooking for a total of about 25 minutes. This way your entire dinner will be cooked on the grill. There will be no pans to wash and no kitchen to clean!

Private cooking lesson

This bride and groom had fun cooking together
while preparing some wonderful recipes!



"It was great cooking with you as well! Each dish was
delicious and, of course, we ate every last bite! BTW, The halibut packet came out fantastic on Friday night.The lesson far exceeded our expectations and we can't wait to cook some more great meals from your cookbook. Not only did you teach us several exciting dishes, but we learned many new techniques that I can apply everyday. I look forward to cooking with you again in the future!"
....Melanie & Adam M.,
.....Boston, Massachusetts

Private cooking lesson

Lisa loves to watch the Cooking Channel so she and her friends really enjoyed their cooking lesson!

"Just a quick note to let you know what a great night of cooking it was on Friday . Linda, Ann and I really enjoyed the cooking class. You were wonderful Ellie. I hope to have another class soon."
.........................................Lisa C., Wilmington, Mass.

"Just wanted to thank you for great class, last night. It was just what Lisa, Ann and I were looking for. We all enjoyed learning about Asian cooking and all the helpful hints, that I'm sure we'll be practicing in the future."
.............................................. Linda N., Salem, NH

Triple Red Couscous Salad

1¼ C couscous
½ C boiling water
3 to 4 T olive oil
3 large tomatoes, finely chopped
½ red pepper, finely chopped
½ red onion, finely chopped
¼ C mint, finely chopped
Juice of 1 lemon
Salt and pepper, to taste

Place boiling water in a bowl and add couscous. Cover and set aside for 10 minutes. Then add olive oil, tomatoes, red pepper, onion and mint. Toss and add lemon juice. Season with salt and pepper. Serve immediately or make ahead and refrigerate. Bring to room temperature before serving.

Hint: This salad is tasty as a side dish or it can be made into a meal by placing it on a bed of greens and surrounding it with strips of turkey or chicken breast

Homemade ice cream sandwiches

If you like ice cream sandwiches, and would like to create your own, simply cut the peanut butter marble bars or other bar cookies into the size you'd like and spread softened ice cream between the 2 "bottoms" and freeze until firm. To make them really special roll the edges in frosting, melted chocolate or in red, white and blue, or whatever color sprinkles you like, and freeze until firm. When frozen, place each sandwich in a plastic baggie until serving time. Of course you may also make round sandwiches by using large round cookies instead of bars.