I have always been hesitant to cook fish, but grilling fish in foil packets, seemed pretty easy, so I figured I would give it a try.
This recipe will work with a variety of combinations of white fish, herbs and moisture depending on your preferences.
- White Fish filets - I used Dover Sole
- Herbs - I used a combination of rosemary and sage from my garden
- Moisture - You can use lemon, wine, butter, olive oil or any combination
- Salt and Pepper
- Divide your fish into serving sizes.
- Tear off aluminum sheets (large enough to fully seal around your fish) for each portion.
- Lay your filets on the foil.
- Sprinkle with salt and pepper.
- Top with a pat of butter.
- Lay a sprig of herbs on top and stick in a lemon slice.
- Now fold up the foil so that it forms a sealed envelope around the fish.
Fire up your grill - this will work on gas or charcoal. (If it rains, you can also put these in the oven) and cook until your fish is done. Depending on your choice of fish and size of your filet, you may want to search cooking times.
For an easy side dish, I sliced up some zucchini, tossed it with olive oil, salt and pepper, and sealed that up in a packet as well.
That's all there is too it - be careful opening your packets, as they let off steam. Have you tried cooking in foil or parchment packets?
catch you soon -