Foil Grilled Herb Fish

A charcoal grill is such a centerpiece of sunny cookouts that it's a pity so many fear using it for fish. Here's an easy, foolproof way to grill fish without burning: Wrap the fish in foil before grilling. Whole bass or flounder or fluke, fillets of sole or catfish, and salmon or tuna steaks can all be grilled in foil packets.

  • 1/2 cup olive oil
  • 1 small white onion, chopped
  • Fresh or dried Mediterranean herbs, such as a combination of tarragon, thyme, parsley, and dill weed, to taste
  • 1 1/2 to 2 pounds fish

1. Preheat grill according to manufacturer's instructions. In a small bowl, combine olive oil, onion, and herbs.

2. Spread out a piece of heavy-duty aluminum foil large enough to form an envelope around the fish. Pour half of the oil and herb marinade on the foil then lay the fish on top. Pour the remaining marinade on top of the fish. Fold sides and ends of the foil into a secure envelope.

3. Place on the grill, cover, and cook about 10 minutes per side. Serve immediately.

NOTE: The fish would be delicious served with steamed rice and with bell peppers red, green, and yellow sliced, marinated in herbed oil, and also grilled in packets of foil.

Servings per Recipe: 4

The Mediterranean Table
www.homearts.com

Photograph by Cole Rigges

 

 

 
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