lots of great sounding dinners. and again, well done harry.
alix, i would have thought you'd need a greenhouse to get good peppers up by you. good job! my first peppers are ok, but thin walled.
so, for our dinner my boy and i made the snapper in foil packets. he helped me add the herbs, and s&p. when it was cooked and i brought it upstairs, the little guy decided he wanted to make something he saw on tv. "a spoonful of some tasty ingredients". i laughed and realized the he meant an amuse bouche.
here's his amuse bouche: minced shallot and chopped chives mixed with sour cream and a piece of red snapper:
it was freakin' delicious!! lol.
here's the snapper (with garlic, lemon, s&p, lemon thyme, and pineapple sage) ready to be folded up:
and after a half hour on the grill at around 350:
dw made baked spuds and steamed stringbeans to round it out. sorry, no fianl shots. we were too hungry.