“Best way to guarantee that
I'll make a pitch for going out to dinner is for me to thaw fish. Funny thing -
I want to go to a seafood restaurant.”
That was my Facebook post
today. But as the afternoon turned
to evening and about 20 minutes on the deck listening to the cicadas with a
glass of wine in hand, we decided to stay in.
I still wasn’t in the mood
for messing with much in the kitchen. So I whipped out my trusty aluminum foil
and made some tasty packets of seafood delight.
Fish in aluminum foil
pouches
Note – this is a very mild
dish. If you like things spicier,
add more herbs. Regardless, the
fish stays super moist and is really yummy.
Serves two
Ingredients
- 2 tilapia fillets or other mild fish
- ½ zucchini, cut into matchsticks (julienne)
- A hand full of grape or cherry tomatoes, sliced in half
- ¼ Vidalia or other sweet, mild onion, cut into thin strips
- ½ stalk celery, cut into thin strips
- 8 – 10 fresh basil leaves
- 1 TBS butter
- Splash of white wine if you've got it
- Salt and pepper
- Four large pieces of aluminum foil
Method
- Pre-heat a grass grill to 350 – 400 degrees
- Lay out one sheet of foil for each piece of fish
- Pile the half of the veggies atop each piece of foil. Reserve a few slices of onion and half of the basil.
- Place the fish atop the veg. Season with salt and pepper.
- Dot the fish with the butter and lay the basil atop the fish.
- Scatter the remaining onion slices over everything.
- Add the wine if you've got it.
- Top with the remaining sheets of foil and crimp all the way around.
- Place the foil packets on the grill and cook for 10 – 12 minutes
- Remove and let rest 5 minutes
- Carefully remove the top sheet of foil. Place a serving plate atop the packet of fish. Hold the foil by the edges with the plate and flip quickly. Remove the foil. Voila!
Serve with rice or pasta
with a bit of butter and fresh chives if you have them.
Enjoy.
