Grilled Fish Vegetable Packets Recipes

EASY GRILLED FISH FILLET IN FOIL PACKETS

Steps:

• Place the fish in the center of the foil, season with salt and pepper and drizzle with olive oil.
• Place a slice of lemon on top of each piece of fish, then a sprig of herbs on each.
• Fold up the edges so that it's completely sealed and no steam will escape, creating a loose tent.
• Heat half of the grill (on one side) on high heat with the cover closed.
• When the grill is hot, place the foil packets on the side of the grill with the burners off (indirect heat) and close the grill.
• Depending on the thickness of your fish, cook 10 to 15 minutes, or until the fish is opaque and cooked through. My porgy fillets took about 12 minutes.

FISH & VEGETABLE PACKETS

Steps:

• Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.

GRILLED FISH & VEGETABLE PACKETS

Steps:

• Heat grill to medium heat.
• Reserve 1/4 cup basil leaves; cut remaining basil into thin slices. Place zucchini on centers of 4 large sheets heavy-duty foil; top with fish, sliced basil and tomatoes. Drizzle with dressing. Fold to make 4 packets.
• Grill 10 to 15 min. or until fish flakes easily with fork. Carefully open packets; top fish with reserved basil leaves. Serve with rice.

FISH AND VEGETABLE FOIL PACKETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
• Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
• Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.

GRILLED VEGETABLE PACKETS

Steps:

• In a large bowl, mix all veggies and spices together (except butter).
• Put the veggies on 2 (12x12-inch) pieces of heavy foil.
• Dot each with 2 Tbsp butter.
• Bring ends of foil together, twist to seal(Can poke small holes in the TOP part ONLY! if desired, but is not necessary).
• Grill packets over hot coals for 15-20 minutes, or until veggies are tender.
• Serve hot -- delicious!.
• **NOTE** olive oil may be replaced for the butter, but the taste won't be as good!.

EASY FISH AND VEGETABLE PACKETS

Steps:

• Heat oven to 450°. Place each fish fillet on 12-inch square of aluminum foil. Top each fish fillet with one-fourth of the vegetables. Sprinkle with dill weed, salt and pepper. Drizzle 1 tablespoon wine over each mound of vegetables.
• Fold up sides of foil to make a tent; fold top edges to seal. Fold in sides, making a packet; fold to seal. Place packets on ungreased cookie sheet.
• Bake about 20 minutes or until vegetables are crisp-tender and fish flakes easily with fork.