Easy Grilled Fish Fillet in Foil Packets
Easy Grilled Fish Fillet in Foil PacketsIt’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. More easy foil packets I love are Shrimp Scampi foil packets and Grilled Clams in foil, or side of Lemon Parsley Potato Packets.
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.
Easy Grilled Fish Fillet in Foil Packets
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
Instructions
- 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.
Last Step:
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Could parchment paper be used instead of the alum foil?
Salmon came out perfect, thanks so much!
12 minutes on the indirect grill heat
I’m no chef need to learn
awesome. worked as described. I lightly folded the foil over – no solid seal needed.
11m was cooked – I left for 4 more to be sure.
Porgy and Fluke.
We made this recipe with tilapia and it turned out great! My 12-yo son was helping me (Dad) and he really enjoyed the assembly process and adding all the ingredients. I grilled some squash and zucchini cut lengthwise on the hot part of the grill, and added a side of couscous for a really tasty, easy meal. Thanks!
Perfect!!!
Great
I have a three burner gas grill. How may do I use for direct heat grilling. Do I turn off 2 or1
Can I bake this in the oven? I do not own a grill.
We’re always catching porgys from the sound here in bridgeport ct. I’ll be preparing your recipe again for fish and grits breakfast. Since my sister remind ed me of your recipe. Thanks again
What kind of herb did you use in the photo? Thank you!
Can I bake this in then? And if yes, what temp and time would you recommend?
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Trying this recipe tomorrow. Adding capers. Fresh string beans. Lemon parsley basil and potatoes .all from the garden. One dish healthy meal.
It’s so simple and healthy recipe.. Thank you dear for showing this awesome fish recipe. Would this work If I add some chopped parsley in this recipe?