Grilled Fish in Foil Packets

This is a quick, simple, delicious way to cook fish in the summer.  We love light and flaky fish such as cod or haddock, especially since its fresh and locally caught here in the North East.  I find that these types of fish are hard to handle on the grill so why not use foil?  You won't get the grill marks, but you'll get a delightfully moist fish that needs almost no attention on the grill.  Just place on the grill and walk away!  I served mine with a side of grilled veggies, whatever you like, and an arugula salad (dressed with lemon juice, olive oil, salt & pepper, and a little grated parmesan cheese). 

Happy Cooking!
Sarah

Grilled Fish in Foil Packets
(original recipe from my head to my mouth)
1 - 2 lbs of your favorite white fish, I used cod because it was on sale and looked wonderful at the store.  Your fish monger will most likely suggest 1 lb of fish for every 2 adults you are feeding...its your call depending on how much you eat and how much your kids will eat.
1-2 lemons, sliced and seeds removed
salt and pepper to taste
garlic powder and onion powder to taste

First, cut your fish into equal portions as to help it cook more evenly on the grill.  I got 4 servings from 1.5 lbs. 

Next, we will prepare our aluminum foil packets for the fish.  In this case, I needed 4 pieces of foil.  Spray each large piece of aluminum foil with cooking spray or olive oil.  If you are worried about the foil ripping, double it up.  Place 1 portion of fish on each piece of foil. 

Sprinkle with as much or as little salt, pepper, garlic powder, and onion powder as you would like. Place one slice of lemon on top.

Another shot from a different foil packet to give you an idea of what it should look like before you seal it up.

Seal the packets tightly.  Preheat a grill over medium-high heat.  Place the foil packets on the grill and walk away!  No turning, no fussing...just allow the packets to cook with the lid closed for 10-12 minutes, depending on how thick your fish is.  You can test your fish by making sure it flakes easily in the thickest part of the fillet. 

Serve immediately with more lemons to squeeze on top if you so desire. 

We had grilled veggies:  red pepper, onions, and mushrooms plus some zucchini cooked separately (since that is the ONE things my hubby can't stand).

And to complete the meal...a simply dressed arugula salad with parmesan.  Yummy!!!  Hope you enjoy!