4 sea bass fillets (6 oz each)
1 small zucchini, julienned
1 small yellow squash, julienned
1 small carrot, julienned
1 tbsp fresh ginger, minced
1/2 lemon, cut in half lengthwise
1 garlic clove, minced
Black pepper to taste

Sea Bass With Ginger

1. Cut four 16" * 16" pieces of foil, fold in half for double thickness.
2. Mix zucchini, squash, carrots and ginger. Separate into 4 servings and place on foil pieces.
3. Top each with a fillet. Sprinkle with lemon juice, garlic and pepper.
4. Fold foil and crimp edges to seal the packets.
5. Grill over medium-hot coals for 15-20 minutes.