1 env. tomato-onion or golden onion soup mix
1 c. water
2 tsp. dijon-style mustard
1/2 tsp. ground ginger
1 (8 oz.) can water chestnuts, drained
1 lb. fish fillets
2 med. carrots, cut in pieces
2 med. potatoes, 1/8" sliced
1 med. zucchini, sliced
3 oz. snow peas (about 3/4 c.)
4 sheets (18" x 18") heavy duty aluminum foil

In small bowl blend soup mix, water, mustard and ginger. For each serving, on lower half of foil sheet, equally place fish and vegetables, top with soup mixture. Fold upper half of foil over food to meet the bottom edge, then seal all edges airtight with a double fold. Grill or bake at 450 degrees for 8 minutes, turn and cook an additional 7 minutes or until fish flakes and vegetables are tender.

Serves 4.