Grilled Fish Sandwich

Rinse fish and pat dry. Set aside. To make a mushroom sauce, begin by lightly spraying a nonstick skillet with vegetable oil. Place over medium-high heat. Add margarine, shallots or green onions and sauté until soft. Add mushrooms and cook 5 minutes. Stir in wine, lemon juice and parsley and cook until most of the liquid evaporates. Preheat Grill or oven to 400ø F. Lightly spray 4 pieces of heavy-duty foil with vegetable oil. Place a fillet on each piece of foil; season with pepper. Spoon mushroom sauce evenly over each piece of fish. Draw edges of foil together and seal. Bake 20 minutes, or until fish flakes. Serve in foil. Grilled Cheese Potatoes Preheat gas or charcoal grill. Cut six 8-inch squares from heavy-duty aluminum foil. Spray lightly with cooking spray. Divide potatoes onto the foil squares. Drizzle each with oil. Sprinkle with seasoned salt. Close foil around potatoes. Place on grill 4-5 inches from medium heat. Grill for 10-15 minutes, turning once. Carefully open foil packets and sprinkle each with cheese and peppers. Re-close foil packets loosely. Place on grill for 2 minutes. Remove and serve. (6 servings - 7 per serving) Fillet of Sole with Spinach & Tomatoes Fish, spinach, tomatoes, garlic, this dish is greater than the sum of its simple parts. Salt & freshly ground black pepper to taste stirring occasionally, until just wilted, about 5 minutes. Drain; when cool enough to handle, press out excess liquid. Chop and place in a small bowl. Stir in garlic. Season with salt and pepper. slices over the sole. Season with salt and pepper. Seal the packages and place them on a baking sheet or grill. individual plates; let each diner open his or her own package

shredded cheddar cheese