This is a great summer meal. It is super quick so you barely spend time in the kitchen, and the cleanup entails throwing the foil in the trash can. I used sole tonight and bought 3 fillets as they were very small. This recipe is similar to when I made Giada’s Fish Foil & Veggie Pockets except that this was made on the grill, not baked, and I made veggies (corn on the cob) on the grill as well but wrapped separately in foil (husked, cleaned, foil wrapped tightly and grilled 20 minutes, turning every 5 minutes.
My garden produced some lovely green onions that were very ready for picking this summer so I used on of the green top parts for this recipe. The fish came out tender and flavorful. Typically, I’m a very big tartare sauce fan with fish, but this recipe didn’t even need it! I served it as I said with grilled corn on the cob and a nice summer caprese salad. I loved the minimal cleanup and the tasty fish dish. Here’s my grilled fish:
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| ©EverydayCookingAdventures 2013 |
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| Side Caprese Salad ©EverydayCookingAdventures 2013 |
Grilled Fish with Green Onions
By: Everyday Cooking Adventures, 2013
Serves: 2
Hands-on Time: 10 minutes
Total Time: 25-30 minutes
Ingredients:
- 2-3 thin fish fillets (e.g. sole or flounder)
- 1/4 lemon, sliced thin
- 1 green onion, sliced into thin rounds
- 1 tablespoon butter, cut into about 4 smaller pieces
- salt and fresh black pepper
- cooking spray, optional
Directions:
1. Cut a large piece of aluminum foil in a rectangle size approximately 9″x13″. Nonstick is preferable. If you don’t have nonstick, spray lightly with cooking spray.
2. Lightly rinse fish fillets under cold water and pat dry with paper towel. Place next to each other in a row in the middle of the foil. (See photo above).
3. Scatter the green onion, lemon slices, and butter pieces. Add a dash of salt and black pepper over the whole thing. Roll up the edges of the foil to make a packet so that the fish is just barely covered on top but not tightly.
4. On a grill at medium heat, place the foil packet in the center. Close the grill and let cook for 15 minutes. Check for doneness. It should be lightly flaky and not too translucent anymore. Dish up immediately.
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The fish came out delicious tonight, even though I cooked the filets in the oven vs. on the grill. Our lemons, from our little tree, were a tad tart, but tasty, and the fish was nice and moist. And yes, cleanup was a cinch — just tossed out the foil! 🙂
Thanks!
Hooray! Wish I had fresh lemons in my backyard!