Shelly's Salsa Fish Packet
1 fillet of Halibut (any firmer white fish will do: Cod, Tilapia, Orange Roughy)
1-2 Summer Squash, chopped
a generous dollop (enough to cover fish) of Fresh Salsa or Pico de Gallo (the kind you have to keep refrigerated at all times)
2 cloves of Garlic, minced
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
a wedge of Lime
2 Tablespoons White Wine
Aluminum foil
Ingredients listed are for one packet multiply it for how many packets you are making. Place all ingredients in center of a piece of heavy duty foil (if you are using the $1 store stuff double it) Fold the foil over and seal each packet. 
BBQ 15 minutes in covered grill. Open packets carefully steam burns are not fun. You can eat it as is (what I do) or for those that want some added carbs or for the non-ops in your household you can serve with warm corn tortillas for making tacos.
Serve with Shelly's Cilantro Yogurt Sauce
3 oz. Plain Greek Yogurt2 Tablespoons Cilantro Salad Dressing
dash of Kosher Salt
a few twists of Black Pepper
Mix together. Refrigerate till use.
My friend Janet just emailed me a couple of cool pics from the Obesityhelp Event. Here's Janet (Snow White) and I (Scarecrow) hence the crow on my arm ;) and Ron Lester (Fly Boy) and I. Edited to add: RIP Ron.
