INGREDIENTS
2 lbs. blue fish fillets
6 oz. white wine
2 TBSP. fresh lemon juice
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. marjoram
1 ½ lbs. fresh tomatoes, skinned and chopped
4 TBSP. olive oil
DIRECTIONS
Use double layer aluminum foil and shape into an oblong pan with 2-inch sides.
Place fish into it.
Place all ingredients over fish evenly and cover with foil.
Use low heat on barbecue grill.
Cook 30 minutes; check with fork for doneness.
To remove skin from tomatoes, drop them in boiling water for 30 seconds to 1 minute.
Then place them in cold water for couple of minutes; then remove skin.
