Fish in foil: cooking options

1. Choose seafood.

Each option is designed for 4 servings.

• Salmon, 4 skinless fillets, 170g each.
  
• Large shrimp, 680 g (peel, leave tails on)
  
• Striped bass, 4 skinless fillets, 170g each.
  
• Halibut, 4 fillets without skin, 170 g each.
  
• Cod, 4 fillets without skin, 170 g each.
  
• Mussels, 1360 g (clean with a brush and remove the antennae)

2. Select vegetables.

Use 2 types and prepare 4 tbsp total.

• Bell pepper, cut into thin slices
  
• Red onion, thinly sliced
  
• Corn kernels (fresh or thawed)
  
• Carrots, cut into thin slices
  
• Artichoke hearts (fresh or thawed)
  
• Fennel, cut into thin slices
  
• Leek, cut into thin slices
  
• Green onions, cut into 2.5 cm pieces.
  
• Chickpeas or beans from a can, drain and rinse
  
• Potatoes, cut into small pieces and boil
  
• Mushrooms, cut into thin slices
  
• Grape or cherry tomatoes, halved
  
• Zucchini or yellow squash, thinly sliced
  
• Young leafy vegetables (use 1 cup for each packet)

3. Collect the foil envelopes.

Line 4 large sheets of heavy-duty foil (use a double layer for mussels). Place 1 cup of vegetables in the center of each, season with salt and pepper, and top with a sprig of parsley, basil, thyme, oregano, or rosemary. Place the fish or seafood on top of the vegetables; season with salt and pepper and drizzle with olive oil. Drizzle with a little white wine or water. Bring the short edges of the foil together and fold twice to seal; fold the remaining edges inward and seal, leaving a space for steam.

4. Prepare meals in envelopes.

Grill or campfire. Preheat the grill to medium-high heat or light a campfire and set the grill rack. Cook the packets for 10-12 minutes, until the fish is cooked through. (While the fish is cooking, make the topping (step 5). Let sit for 5 minutes, then carefully open and add the topping.

In the oven. Preheat the oven to 230°C (450°F). Place the packets on a baking sheet; bake for 12-15 minutes, until the fish is cooked through. (While the fish is cooking, make the topping, step 5.) Let sit for 5 minutes, then carefully uncover and add the topping.

5. Make the topping.

Lemon with coriander. Toast 1 tablespoon each of coriander and mustard seeds in a dry frying pan. Grind in a spice grinder until coarse (or crush in a frying pan). Mix with 2 teaspoons of grated lemon zest, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.


Oil with ginger and green onions. In a mini food processor, pulse 55g softened butter, 3 sliced ​​green onions, 2 tsp grated peeled ginger, 1/2 tsp dark sesame oil and 1/4 tsp salt until smooth.


Spicy oil with pepper. Puree until smooth 1/4 cup chopped roasted red pepper (or piquillo peppers), 1/2 cup olive oil, 2 teaspoons sherry vinegar, 1 teaspoon smoked paprika, 1 grated garlic clove, 1/4 teaspoon each salt and ground cumin.

See the recipe collection: 50 Dishes You Can Cook in Foil on the Grill