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.

Living on the east coast, I love to take full advantage of the fresh caught local fish available to me here on Long Island. Nothing is quite better than eating fish that came out of the ocean the same day! My local fishmonger suggested the Long Island porgy that was caught early that morning – delish! I asked him to fillet it for me, and I kept the skin on, just my personal 
preference. Oh, the possibilities are endless when making fish in foil, you can add any fresh herbs you like,
wine, garlic, shallots, whatever you like! I also do this in a 400 degree oven in the Fall and winter months.

When I do this outside on the gas grill, I cook the foil on indirect heat, which basically means I heat up one side of the grill with the cover closed so it gets good and hot, and keep the burners off on the other side. You can also do this with a charcoal grill with a cover, by leaving the coals on one side. The fish goes on the indirect side of the grill so that it cooks from the steam created in the foil. In about 10 minutes, the fish cooked to perfection. My whole family enjoys this, even my three year old.

Grilled Fish Fillet in Foil Packets
Skinnytaste.com
Servings: 4  • Size: 1 fish packet  • Points +: 5 pts • Smart Points: 3
Calories: 194 • Fat: 8 g • Carb: 3 g • Fiber: 1 g • Protein: 27 g • Sugar: 0 g
Sodium: 61 mg (without salt) • Cholest: 73 mg

Ingredients:

  • 4 porgy fillets, about 5 oz each
  • 4 tsp olive oil
  • salt and fresh pepper, to taste
  • 4 sprigs fresh herbs (parsley, rosemary, oregano)
  • 1 lemon, sliced thin
  • 4 large pieces heavy duty aluminum foil, about 18 to 20 inches long

Directions:

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.