Makes 4 servings. Difficulty
2/3 cup pesto 2 Tablespoons fresh squeezed lemon juice 1/4 teaspoon gf hot sauce Four 6 ounce red snapper filets 16 asparagus spears, trimmed to about 4 inches in length 2 plum tomatoes, coarsely chopped 2 yellow squash, thinly sliced on the diagonal
Preheat oven to 350°F.
In a small bowl blend pesto, lemon juice and gf hot sauce.
Place four 12"x12" pieces of foil on a work surface. Place 1 fish filet in center of each foil square. Sprinkle each filet with about 1 tablespoon of pesto mixture. Top with asparagus, tomatoes & squash. Dollop with remaining pesto mixture. Fold sides of foil over fish and vegetables, covering completely. Seal packets closed.
Transfer foil packets to a large baking sheet. Bake until fish is opaque in center and vegetables are just tender, about 25 minutes. Serve immediately.