Message from Maggie:  My brother in law is famous for this recipe and treated us to it in Rhode Island tonight.  The colored veggies take any white fish to a beautiful new level!

Ingredients:

• 2 pounds of white fish (Note: We used local cod)
• 1 lemon, cut into thin slices
• 2 T. olive oil
• 3 T. butter
• 2 peppers, chopped
• 1 pint cherry tomatoes, cut in half
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/2 cup white wine
• 5 basil leaves, minced
• salt and pepper to taste

Instructions:

1. Place fish on aluminum foil, and gently cover with olive oil.
2. Lightly cover fish with salt and pepper and several slices of lemon.
3. Grill fish on aluminum foil until cooked through.
4. While fish is cooking, coat a non stick pan with olive oil.
5. Add butter, peppers and shallots and sauté until well cooked.
6. Add tomatoes and garlic and continue to sauté.
7. Add white wine and cook until wine is reduced and a light sauce forms.
8. Remove cooked fish from grill and spoon vegetable mixture on top of fish.

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