Fish Note: Salmon, Halibut, or Swordfish are all suitable for this dish.
Set fish out, and sprinkle with salt and pepper.
Slice your vegetables evenly.
On one large piece of heavy-duty foil for each piece of fish, sprinkle with dill and thyme, and spread mayo directly on the fish.
Add the sliced veggies to the dish and drizzle with oil and S&P.
Wrap the fish and vegetables tightly in foil and set on the grill.
After 15 minutes, check your fish. Open the foil to see if the vegetables are soft and the fish is cooked thoroughly.
Continue to check the fish every 10 minutes until done.
The salmon is ready when it looks flakey, not pink inside.NOTE: The salmon in the liquid won't dry out, but you must cook the vegetables until soft or al dente. Serve immediately! - I like this dish with corn on the cob when camping. (*see Recipe).