GRILLED MEXI-TERRANEAN HADDOCK

GRILLED MEXI-TERRANEAN HADDOCK image

Yield 2

Number Of Ingredients 2

2 fillets haddock or other firm white flesh fish -- skinned; 1/2 cup bruschetta topping -- from deli or canned; 2 strips bacon -- small dice; 1/8 cup cilantro, fresh chopped; 2 large mushrooms, white, fresh - sliced small; 2 teaspoons jalapenos, canned -- chopped; 1/4 stick butter or margarine;
grated Parmesan cheese

Steps:

Prepare mushrooms, jalapenos, cilantro, and bacon and mix in with the bruschetta topping. Slice butter into small chips. Place each haddock fillet on a large square of heavy-duty foil. Top each fillet with half of the veggie mixture, then dot with the butter. Shake grated parmesan cheese over all. Leave foil open at top while forming into a "boat" shape to put on barbecue grill. Grill for about 25-30 minutes over a "medium" indirect heat setting (about 350 degrees). Cook time depends on thickness of fillet. Test with fork - fish will flake when done. If desired, finish under broiler to brown topping. Serve immediately.

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