Grilling fish in foil is a fool proof recipe that everyone will love. An easy camping recipe cooked over hot coals, grilled on a bbq, or baked in the oven at home. Flavorful fish parcels with lemon, garlic and chives.
Course Dinner
Cuisine Canadian, Seafood
Keyword fish parcels, grilling fish in foil
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Ingredients
Grilling Fish in Foil
4-6small troutor fish fillets
2lemons1 sliced and 1 squeezed
½cupbuttercubed
2clovesgarlicsliced
1fresh chivesor fresh dill
salt and pepper
Grilling Vegetables in Foil
1mix of zucchini, carrots, onion, red pepperschopped
2-3medium potatoessliced into thin wedges
3clovesgarlicsliced
½cupbuttercubed
salt and pepper to taste
Instructions
Fish Parcels
Arrange charcoal briquettes into a pyramid and light according to instructions. After approx 15 minutes when the charcoals are white, it's ready to be spread evenly for cooking. Alternatively, preheat your oven to 200°C/400°F.
Thinly slice 1 lemon, and keep 1 lemon for squeezing. Slice garlic into slivers, and chop chives.
Cube butter in small cubes (to be placed inside the fish cavity or on top of fillet)
Prepare foil sheets, make sure they are larger than the fish. Best to use a thick foil when grilling, otherwise double the foil layers.
Squeeze lemon juice inside fish cavity, or over fillet. Lightly salt and pepper to taste.
Add the chives and garlic slices inside the trout cavity. Add several cubes of butter per fish.
Place a single fish in the centre of the foil. Place 2-3 slices of lemon on the skin side of the trout. Starting with the long ends of foil, fold foil loosely, crimping the edges together. Fold and wrap the short side of the foil until the fish is sealed, making a packet.
Place on the grill, or inside the oven on a baking sheet, for about 15 -20 minutes. The trout is ready when the flesh is opaque and it flakes easily with a fork.
Vegetable Parcels
Prepare the vegetables and cube the butter. Ensure the potatoes are sliced in thin wedges, otherwise they won't cook in time.
Prepare foil into large pieces. Best to use a thick foil when grilling, otherwise double the foil layers.
Place a mixture of vegetables and garlic in the centre of the foil. Add several cubes of butter. Salt and pepper to taste. Starting with the long ends of foil, fold foil loosely, crimping the edges together. Fold and wrap the short side of the foil until the vegetables are sealed, making a packet.
Place on the grill, or inside the oven on a baking sheet. Cooking time for vegetables varies on the thickness and hardness of the vegetables. Cook for approx 30 minutes. Check at 20 minutes to see if vegetables are cooked or need more cooking time.