Summer Grilled Coconut-Lime White Fish Packets


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.


Foil packets are such an easy technique for cooking super-flavorful dinners (with hardly any dishes!).

That’s why I love to cook with foil packets all. the. time.

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.


These Grilled Coconut-Lime White Fish Packets are filled 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:

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Coconut-Lime White Fish Packets for the Grill

  • Author: Jen Elizabeth's Journals
  • Category: Fish & Seafood Dish
  • Method: Grilling


Total Time: 40 minutes
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
  • 1/2 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


  1. Prepare grill for medium heat (about 400-425 degrees F).
  2. 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.
  3. 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.
  4. Fold up the sides of the right half of the foil, creating a ’bowl’ that contains the vegetables.
  5. To each packet add: 1 1/2 tablespoons of olive oil, 1/4 cup of light coconut milk, 1/2 tablespoon of lime zest.
  6. Season well with salt and pepper.
  7. Using hands, mix to combine ingredients.
  8. Cut the fish into two equally-sized portions and place on top of the veggies. Season fish well with salt and pepper.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Serve the fish pockets directly in the foil to retain all of the flavors from the coconut-lime broth.




For Related Recipes, Check Out:

Grilled Zucchini and Corn Pasta with Parmesan

Easy Thai: Coconut Curry White Fish

20-Minute Tomato-Basil Grilled Fish Foil Packets






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  1. Kristin
    June 7, 2013 / 1:41 pm

    Just when I when I was trying to plan something for dinner….this looks amazing! Thanks Jen! Looks like it will be coconut lime fish and the Bruins tonight! 😉

    • Jen Elizabeth's Journals
      June 7, 2013 / 1:57 pm

      Haha, well let me know how you like it if you decide to try it 🙂 Enjoy your weekend!

  2. June 7, 2013 / 5:26 pm

    Such a fresh, summery dish, I love your photos 😀


  3. June 9, 2013 / 10:33 pm

    Your photos are looking really nice lately! Love the color coordination.

  4. June 10, 2013 / 6:44 pm

    Fish pairs really nicely with coconut and lime. I like this dish and your photo is so nice with all the complementing greens and yellows.

  5. June 12, 2013 / 11:19 am

    This looks and sounds like a wonderful summer evening meal. Now If the rain would stop so that I can start cooking outside.

  6. June 12, 2013 / 1:59 pm

    This recipe looks like summer served on a plate 🙂
    Love the pictures of Montreal, interesting and beautiful.

  7. June 16, 2013 / 11:40 am

    Jen, again a dish from you that just SCREAMS at me – and this I will do – love parcels … or as we chefs call it – “en papilotte”. Love Atlantic Cod …. but it’s so expensive -but for this dish I will treat myself.
    Your photos .. not going to say anything about them … at all this time.
    My little chef … I wish you and your boys, 2 legs and 4 legs … a wonderful summer.

  8. June 17, 2013 / 3:47 pm

    Foil packets on the grill is actually my favorite way to cook fish! I only ever cook it for my dad when I visit my parents, and my mom hates the smell of fish so she always banishes it to the outside grill. Love the flavors in this!

  9. Sarah
    October 18, 2013 / 5:46 pm

    This looks delicious- thank you for posting! I just found your blog and am loving your recipes. Do you think this recipe would work in the oven? We live in an urban area without a space for a grill, but I’d love to still try this!

    • Jen Elizabeth's Journals
      October 19, 2013 / 9:59 am

      Yes, absolutely, cooking fish foil packets in the oven is something I do often! I’ve never tried this particular recipe in the oven, but my best guess would be to heat the oven to 425 degrees F, place the foil packets on a baking sheet, and cook for about 20 minutes or so (no need to flip the packets when cooking in the oven). Good luck and hope you enjoy! 🙂

  10. Pingback: Menu Plan Monday

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