Grilled Red Snapper & Vegetables


8 5 oz. red snapper fillets
1/4 c. vegetable oil
Salt and pepper to taste
1 med. onion, finely chopped (about 1/2 c.)
2 cloves garlic, finely chopped
1/4 c. butter
4 very small patty pan squash (about 4 oz. each) cut in half
2 small zucchini, cut into 1/4″ strips
2 small yellow squash, cut into 1/4″ strips
1 medium chayote, pared, seeded & cut into 1/2″ cubes
1 small red bell pepper, cut into thin rings
1 small yellow bell pepper, cut into thin rings
1/2 tsp. salt
1/4 tsp. ground red pepper

Cook and stir onion and garlic in butter in 4 quart Dutch oven until onion is tender. Stir in vegetables, 1/2 tsp. salt and the red pepper. Cook over medium heat, stirring occasionally, until vegetables are crisp-tender; keep warm. Brush fish fillets generously with oil. Sprinkle with salt and pepper. Grill over medium coals 10-12 minutes or until fish flakes easily with fork. Serve with vegetables and Lime Butter Sauce. Makes 8 servings.