2/3 cup butter
2 limes, garnish
1 cup water
1 teaspoon salt
3 cups diced green onions
2 (4 ounce) cans diced green olives
12 ounces shredded Cheddar cheese
Preheat ovens to 325 degrees F (165 degrees C).
In a large saucepan, mix together butter, limes, water, salt and green onions. Mix all together thoroughly and pour over fish and vegetables.
Cook in a large skillet over medium heat for about 10 minutes or until fish flakes easily with a fork.
Remove fish from marinade and brush with butter mixture. Remove from heat and spoon over vegetables. Roll fish into a tight seal rectangle with the skin still on. Cut each fish into 1/2 inch slices with a sharp knife.
Place cut side down on foil and brush all with mixture.
Bake uncovered and let cool, about 20 to 30 minutes.
Meanwhile remove fish from marinade and set aside. Discard any remaining marinade.
In a large saucepan combine butter, green onions, green olives and cheese. Heat down to medium very slowly and slowly pour over fish and vegetables.
Remove foil from large foil bird. Spread mixture over fish and vegetables.
Arrange wrapped fish and vegetables on a plate. Drizzle with remaining marinade. Serve warm or at room temperature.