Tomato-Mushroom Grilled Fish

Makes 4 servings at
300 calories each

2 T. butter, softened

8 c. baby spinach

1-1/2 lbs. orange roughy fillets, 1/2-inch thick

salt and pepper to taste

1 c. zucchini, cut into thin strips

8 mushrooms, sliced

2 tomatoes, chopped

1/2 c. fresh basil, chopped

1/4 c. lime juice

2 T. olive oil

Lay out four 15-inch pieces of heavy-duty aluminum foil. Spread butter down the center of each piece. Lay 2 cups spinach on buttered area of each piece. Place fish on top; season with salt and pepper. Divide zucchini, mushrooms and tomato evenly over fish. Sprinkle with basil; drizzle with lime juice and olive oil. To seal, fold one long edge of foil over the other; tuck short ends underneath, making tightly wrapped packages. Place packages on a baking sheet. Bake at 450 degrees for 15 to 18 minutes, until fish flakes easily with a fork. Serve fish with vegetables.

To freshen cooking pans after preparing fish in them, simply fill the pan with equal parts vinegar and water. Bring to a boil for 5 minutes, let cool, then wash the pan with hot, soapy water.