Ingredients
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
Preparation
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.
