4 serving-size flounder fillets
1 sm. summer squash, sliced thin
1 sm. zucchini squash, sliced thin
1 sm. onion, sliced thin
4 tbsp. dry white wine
1 tbsp. butter
4 tsp. lemon juice
1/2 tsp. parsley
1/8 tsp. garlic powder
1/8 tsp. pepper

Place each fillet on a piece of foil (should be large enough to wrap around and enclose fish). Top fish with vegetable slices and seasonings and dot with butter. Bring edges of foil up and pour the wine and lemon juice over the vegetables. Pinch edges of foil together to form a closed pouch.

Place pouches over medium hot fire. The fish will actually steam in the pouch. (An option is to open up the top of the pouches and close the cover of the grill.) Makes 4 servings.