Grilling and summer fishing are finally here! Poaching fish in foil packets is a great way to cook fish on the grill whether you’re cooking on a gas grill, over charcoal, or a campfire. You can leave smaller fish whole and the meat just pulls away from the bones after cooking or fillet the fish out to avoid bones all together. The bit of liquid in the packets keeps the fish moist and tender as it cooks.
Poached fish fillets in foil packets on the grill
1 lb. fresh water fish fillets, any species, such as perch, bass, trout, salmon, pickerel
2 T. butter or olive oil 2 Tbsp. white wine and/or fresh lemon juice
2 Tbsp. chopped shallot or red onion
pinch of salt and pepper and/or a spice rub (to taste)
2 Tbsp. fresh chopped parsley or dill or other fresh herbs
heavy duty aluminum foil
Preheat grill to medium high heat. Place a large piece of heavy duty aluminum foil on a flat surface. It works best to only have 1 or 2 fish fillets per foil packet, so depending on the number of fillets, you may need more pieces of foil. Place a few teaspoons of butter or oil, a sprinkle of fresh herbs and some onion in the center of the foil. Place cleaned fish fillets in a single layer on top of the herbs and sprinkle with salt and pepper.
Place foil pack directly on the hot grill and cook about 5 minutes, then carefully turn packet over with a large spatula or tongs and cook about 5 minutes more. Remove from grill. Be very carefully of the steam when opening packet. Serves 4.
*You can get creative with the seasonings and add any of your favorite spice rubs, such as cajun or Old Bay, on the fish.
*Softer vegetables such as sliced summer squash or asparagus can be cooked in the foil packs with the fish.