Foil packets are perfect for grilling fresh fish and veggies! The following method is an easy way to cook a super-flavorful dinner all-in-one packet, without any charring (plus, hardly any dishes!).
Begin with these key ingredients.
Boil or grill fresh corn on the cob. Or, to save time, simply thaw some frozen sweet corn.
Grab a large mixing bowl and place the cob upright in the bowl with the stem side on the bottom of the bowl. Slice down the cob, allowing all the corn kernels to fall into the bowl.
Smash a couple of cloves of garlic with your knife, breaking apart the skin so you can easily peel it off. Then run your knife through the garlic, mincing it up.
Grab a shallot and slice off both ends. Cut the shallot in half lengthwise and peel off the skin.
Place each half flat-side-down on the cutting board and cut thin slices.
Grab a zucchini and chop off both ends. Cut the zucchini in half lengthwise and place each half flat-side-down on the cutting board for stability. And cut thin half-moon slices.
Next, zest a lime using a fine microplane grater/zester. (Or use a vegetable peeler (remove just the green skin and not the white pith underneath.) Then use a knife to chop it up finely.)
Then chop up some cilantro. This fresh herb is a key ingredient in this dish! If you don't like cilantro, try chopping up fresh chives instead. (Or use both!)
Create a fold line in the center of a 10-inch piece of aluminum foil. Pile corn, zucchini, shallot & garlic on the right half, near the fold. Fold up the surrounding three edges, forming a “bowl."
Add some canola oil and coconut milk to the "bowl," along with some lime zest. Place an individual portion of white fish (cod, haddock, or halibut) over the veggies. Season well with salt and pepper.
Fold the left half of the foil back over the right. Carefully match up the top half of the foil with the folded-up edges along the bottom half, rolling up the edges. Fold & seal the packets securely.
Repeat this process to create a second foil packet (this recipe makes 2 servings)
Place the packets on a baking sheet on a grill prepared for medium heat. The packets should cook for about 10 minutes one each side (first right-side-up, with the fish on top, and then flip).
Use a spatula to transfer the packets to plates, flipping so that they're right-side-up again, with fish on top. Cut a slit into the top center to peel back the foil (careful: steam is very hot).
Top with the freshly chopped cilantro. Serve right out of the foil to preserve all of the richly flavored coconut broth.
The flavors are very light, delicate and fresh. The flaky fish and grilled veggies are complemented with the bright tropical flavors of creamy coconut and lime! An easy dinner, all in one packet!
For more fresh, clean, whole recipes like this one, check out The Scrumptious Pumpkin: http://thescrumptiouspumpkin.com
- 8.0oz White fish (cod, haddock or halibut)
- 2.0tsp Garlic, minced
- 1.0 Shallot, thinly sliced
- 1/2c Sweet corn kernels
- 1.0 Zucchini, halved and thinly sliced
- 1.0 Lime
- 1.0Tbsp Cilantro, freshly chopped
- 1/2c coconut milk
- 3.0Tbsp organic canola oil
- Salt and freshly ground black pepper