Grilled Fish Packets with Cherry Tomatoes, Squash, and Basil
October 8, 2013
Foil packets are a great way to not only grill fish to perfection but to also add tons of flavor through the addition of fresh seasonal herbs and vegetables. Here’s a recipe for Grilled Fish Fillet Packets with Cherry Tomatoes, Squash, and Basil from The Grilling Book: The Definitive Guide from Bon Appétit.
Fish Fillet Packets with Cherry Tomatoes, Squash, and Basil
(From The Grilling Book/Andrews McMeel Publishing)
- 2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan)
- ¼ cup thinly sliced shallot
- ¼ cup thinly sliced fresh basil, plus ¼ cup basil leaves
- 20 cherry tomatoes, halved
- 4 Tbsp. dry white wine
- 4 Tbsp. extra-virgin olive oil, divided
- Kosher salt and freshly ground
- black pepper
- 4 6-oz. skinless white flaky fish fillets (such as Atlantic cod or halibut)
Fold four 24×12-inch pieces of heavy-duty foil in half crosswise; open foil and place on a work surface. Divide squash among pieces of foil, arranging in layers on one half of each piece of foil. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each with 1 Tbsp. wine and ½ Tbsp. oil; add ½ Tbsp. water to each packet. Season with salt and pepper. Place a fish fillet atop each portion of vegetables. Season with salt and pepper and drizzle ½ Tbsp. oil over each fillet.
Fold and crimp edges of foil to seal packages. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Place packets on grill grate. Grill until fish is just cooked through (a toothpick poked through the foil will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.