I guess it’s not officially summer yet, but lately Chris and I have been living like it is.
The weather’s been so hot, we’ve been grilling up a storm.
I love, love to cook fish with veggies in foil packets because it’s such an easy technique for cooking a super-flavorful dish (with hardly any dishes!).
So I had to wonder if foil packets would work for the grill, since I hate to go anywhere near the hot oven during the humid summer months.
Great news: foil packets are perfect for grilling!
And this method is easy and fool-proof, so I never end up with charred or scorched, stuck-to-the-grill fish and veggies.
I’ve been loving this Grilled Coconut-Lime White Fish Packet dish lately, packed with fresh summer veggies: corn, zucchini, and shallots.
And complemented with the bright tropical flavors of creamy coconut milk, lime zest, and fresh cilantro.
The flavors are very light, delicate, and fresh – perfect for hot summer evenings.
I have three pieces of advice for preparing these Summer Grilled Coconut-Lime White Fish Packets:
1.) If you don’t love the taste of cilantro, try fresh chives instead.
I know people often skip the fresh herbs in recipes.
I know this because I often do it myself, even with my own recipes.
But whatever you do, don’t skip a fresh herb altogether in this fish dish! The flavors are very light and subtle and every ingredient is important.
2.) Place the packets on a baking sheet on the grill and flip the packets once during cooking.
This means you will not end up with blackened grill marks when the food is finished cooking. The result will be similar to if you had cooked the packets in an oven.
But I love this method.
It prevents inedible burnt-to-a-crisp-food every time (the grill can be a dangerous place for delicate foods like zucchini and white fish)!
Then use a spatula to transfer the packets to plates, flipping so that they are right-side-up again, with the fish on top.
Use kitchen shears or a knife to cut a slit into the top center of one of the packets, so you can peel back the foil.
Go carefully with this – the steam that will burst from the packet is sort of impressive looking…but also extremely hot!
If the fish isn’t cooked, just place the packets back on the grill and cook for another 10 minutes or so.
3.) Place the packets on plates and serve right out of the foil to preserve all of the richly flavored coconut broth!
What you should end up with: a healthy, freshly grilled dinner of summer goodness. All in one packet!
The fresh summer veggies are the stars here.
The dish is very light, very subtle.
With a hint of creamy coconut and a hint of bright, sweet lime.
Just about perfect for a hot summer evening.
Here’s the recipe for Summer Grilled Coconut Lime White Fish Packets:
- Serving size: 2
- Calories: 387
- Fat: 26g
- Saturated fat: 6.5g
- Carbohydrates: 20.5g
- Sugar: 4.8g
- Sodium: 80mg
- Fiber: 3.6g
- Protein: 23.2g
- Cholesterol: 47mg
Prep: 20 minutes
Cook: 20 minutes
Yield: 2 servings
- 1 cup organic sweet corn kernels, fresh (2 ears) or frozen
- 1 shallot, halved and thinly sliced
- 2 cloves garlic, minced
- 1 organic zucchini, halved and thinly sliced
- 3 tablespoons olive oil
- ½ cup light coconut milk
- 1 tablespoon lime zest
- 6 ounces cod (or other white fish such as haddock or halibut)
- 1 tablespoon fresh cilantro, chopped
- Salt and freshly ground black pepper
- Prepare grill for medium heat (about 400-425 degrees F).
- Tear off two large squares of aluminum foil, each about 10 inches in length. Fold each in half to create a fold line, then open, like a book.
- Arrange equal amounts of the corn, shallot, garlic, and zucchini in the center of the right half of each piece of foil, near the fold line.
- Fold up the sides of the right half of the foil, creating a ’bowl’ that contains the vegetables.
- To each packet add: 1½ tablespoons of olive oil, ¼ cup of light coconut milk, ½ tablespoon of lime zest.
- Season well with salt and pepper.
- Using hands, mix to combine ingredients.
- Cut the fish into two equally-sized portions and place on top of the veggies. Season fish well with salt and pepper.
- Fold over the left half of the foil, covering the food. Carefully roll the top half of the foil together with the edges of the right half of the foil, sealing all edges and creating an air-tight packet.
- Place the packets right-side-up (with the fish on top) on a baking sheet and set the baking sheet on the grill. Cook for about 8-10 minutes and then use a spatula to flip each packet. Cook for 8-10 minutes more.
- Use a spatula to remove the packets from the grill, flip so that they are again right-side-up (with the fish on top), and plate.
- Use kitchen shears or a knife to cut a slit through the top center of each packet to fold open. Open carefully - the steam that will rise from each packet is very hot. Check to be sure fish is opaque and cooked through to the center. If fish is not cooked through, place back on the baking sheet and grill for 8-10 minutes more. Top the fish and veggies with freshly chopped cilantro.
- Serve the fish pockets directly in the foil to retain all of the flavors from the coconut-lime broth.
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