Ingredients
1 pound walleye, pike, perch or trout fillets2 teaspoons butter, softened1 tablespoon lemon juice1 tablespoon minced fresh basil or 1/2 to 1 teaspoon dried basil1 teaspoon lemon-pepper seasoning1/2 teaspoon garlic salt1-3/4 cups sliced fresh mushrooms
Preparation
Coat an 18-in. square piece of heavy-duty foil with cooking spray Place fillets on foil. Spread with butter. Sprinkle with lemon juice, basil, lemon-pepper and garlic salt. Top with mushrooms.
Seal foil tightly. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until fish flakes easily with a fork. Carefully remove foil to allow steam to escape.
