Grilled Fish in Foil

At our most recent trip to the beach we decided to have some meals with seafood. We had a shrimp boil one night. Then the next we had grilled fish in foil. We used Mahi Mahi but any firm white fish will do. We have done this with grouper, snapper and sea trout as well.
Ingredients:
any firm white fish
salt
1 lime (preferred) or lemon
1/2 med. onion
1 Anaheim pepper (Anaheims are best but any pepper can be used)
olive oil
1 tomato
Chef Paul Prudhomme's Seafood Magic

Make a foil pan large enough to cover fish. Squeeze lime over both sides of fish. Sprinkle both sides with salt and Chef Paul's Seafood magic. Cut up vegetables and in separate bowl toss with olive oil and a little white wine if you have any. At this stage I also cut up and added the left over shrimp from the night before. Pour over fish. Place foil bag (closed lightly) on grill over hot coals for approx. 20 minutes. At this point, carefully open foil and check fish. If it flakes easily and is no longer opaque inside, it is done. This entire process takes less than 40 minutes, is easy and most of all, DELICIOUS! Enjoy.
I have to give my brother Craig credit for this recipe. He fixed it for us once with some variations from this. Be creative, you can add whatever you like to this dish.
Tip: You can find Chef Paul's seasonings at most groceries or through the Amazon link on this page. I always keep the Seafood magic at home and on the camper. It makes any seafood a culinary delight.