EASY GRILLED FISH FILLET IN FOIL PACKETS
This super easy method for grilling fish is pretty foolproof, and you can use any fresh fish that's available to you in your area. It's almost 90 degrees today, which means I'm grilling tonight. In fact I use my outdoor grill just about every night in the summer to make quick, easy, healthy dinners.
Provided by Gina
Categories Dinner
Time 25m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 fish packet, Calories 194 kcal, Carbohydrate 3 g, Protein 27 g, Fat 8 g, Cholesterol 73 mg, Sodium 61 mg, Fiber 1 g, SaturatedFat 0.5 g
GRILLED WHOLE TROUT
Steps:
- Preheat a grill to medium-high heat.
- Season the cavity of each trout with salt and pepper. Add 2 sprigs each of dill, parsley and tarragon along with enough lemon slices to line the cavity of each trout. Tie the trout in several places with kitchen twine so the herbs and lemon slices are secured inside.
- Rub the grill grates with oil and lightly oil a fish grill basket. Place the fish in the basket and grill on 1 side until lightly charred, 7 to 8 minutes. Flip the basket and continue to cook the fish until lightly charred and the flesh is opaque, 6 to 8 minutes.
- Meanwhile, add the halved lemon to the grill cut-side down and cook until charred, about 6 minutes. Gently remove the fish from the basket. Cut the strings, transfer to a serving platter and serve with the grilled lemon halves.
GRILLED TROUT
Steps:
- Place the trout on a large piece of aluminum foil. Rub the trout with canola oil and season with salt and pepper. Pour orange juice over the trout. Place berries over the trout. Fold up the aluminum foil to create a sealed packet. Place the packet on the grill and cook for about 4 minutes per side. Remove from the grill and let rest for 5 minutes. Carefully open the foil packet (there will be steam) and sprinkle with the basil.
WHOLE GRILLED TROUT
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
- Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 3.8 g, Cholesterol 91.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 31 g, SaturatedFat 2.6 g, Sodium 156.1 mg, Sugar 0.8 g
WHOLE RAINBOW TROUT BAKED IN FOIL
It's easy to find farmed rainbow trout these days. They're usually boned and "butterflied" - opened up, with the halves still attached. I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 3 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 895 milligrams, Sugar 1 gram, TransFat 0 grams
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