Grilled Fish Packets
|Saturated Fat Acids||0.2 g|
|Sugar added||0 g|
|Bread exchange unit||0|
Clean the mushrooms and cut into slices.
Peel the carrots. Cut lengthwise into thin slices and then into thin strips.
Combine the carrot strips with 5 tablespoons of broth in a pot. Add sliced mushrooms and bring to a boil. Cover and cook over medium heat for about 5 minutes. Season with salt and pepper.
Cut out 4 large pieces of foil (about 30 x 30 cm) (approximately 12 x 12 inches) and place on a work surface. Fold up the edges a bit to keep juices from escaping.
Divide vegetables among the foil packets. Rinse the fish fillets, pat dry and place on the vegetables. Season with salt and pepper.
Rinse the lemongrass and peel off the tough outer layer. Trim tough root end. Chop the soft interior finely and sprinkle over the fish fillets.
Drizzle 2 tablespoons vegetable broth over each packet. Fold the foil tightly to enclose the contents and cook on hot grill until fish is opaque throughout, 12-15 minutes. Carefully open to serve.