Grilling fish directly on the grates can be both wonderful and a nightmare. The flames add such a great flavour to the fish, but you are constantly battling flare ups, sticking skin, and your beautiful piece of fish flaking apart on the grill.
This simple method of essentially steaming fish on the grill is a fantastic way to make sure your dish comes out perfect every time. There is little cleanup, no chance of flare ups, and the aroma when you open the foil packets is divine.
Serving the packets as is on plates is also a great presentation and talking piece.
Feel free to experiment with any aromatic vegetables or herbs. The wonderful recipe below including lemon, basil and rosemary marries up in a deliciously intoxicating symphony from the moment you unwrap the packets and allow the steam to escape.
Is that a Halibut in your pocket, or are you just happy to see me?
1 teaspoon dried Italian seasoning
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 small Vidalia onion, thinly sliced
1 cup baby spinach
4 pieces halibut (8 ounces each)
2 plum tomatoes, sliced
1 lemon, sliced
4 bay leaves
4 rosemary sprigs
1/4 cup plus
2 tablespoons extra-virgin olive oil
- Heat grill to Medium-High. In a small bowl combine Italian seasoning, red-pepper flakes, 3/4 teaspoon salt, and teaspoon pepper. Set spices aside.
- Place four 14-inch squares of aluminum foil on counter top. Dividing evenly, place spinach and onion on each square (leaving a 2-inch border). Top with fish; sprinkle with spice mixture. Top with tomato and lemon slices then drizzle with oil. Place bay leaf and rosemary sprig next to each piece of fish.
- Fold up both sides of foil over ingredients; crimp top edge to seal. Flip packet over and fold sides in to complete seal.
- Place packets on grill. Cover and grill until fish is just cooked through, about 15 minutes, flipping once half way through. Remove packets from grill; open carefully (hot steam will escape), and transfer fish to serving plates.