Barbecued Fish In Foil Recipes

FOIL BARBECUED TROUT WITH WINE

Steps:

• Preheat a grill for medium-high heat.
• On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
• Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

GRILLED FISH IN FOIL

Steps:

• On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish.
• In small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt and pepper.
• Pour equal amounts over fish.
• Sprinkle with paprika; top with onion slices.
• Wrap foil securely around fish, leaving space for fish to expand.
• Grill 5 to 7 minutes on each side or until fish flakes with fork.
• Refrigerate leftovers.

FISH IN FOIL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
• Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
• Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

BARBECUED FISH IN FOIL

Steps:

• Make 3 diagonal cuts, about an inch apart on each side of the fish, in the thickest part.
• Sprinkle inside of fish with garlic salt and lemon pepper.
• In 1 tblsp of the butter, gently fry shallots and mushrooms until softened.
• Stir in parsley.
• Spoon mixture into cavity of fish and add 2 or 3 slices of lemon.
• Secure opening with small skewers.
• Lightly butter a piece of heavy foil large enough to enclose the fish.
• Put fish in centre and squeeze over juice from the rest of the lemon.
• Bring edges of foil up and fold loosely over fish, enclosing it completely.
• BBQ until fish is tender and flakes when tested with a fork – 30-40 minutes.
• Note: This can also be done in the oven at 350F, for 40 minutes.

FISH IN FOIL

Steps:

• Place fish in the center of a 20x14-in. piece of heavy-duty foil. Place mushrooms, tomatoes, lemon and green pepper around fish. Fold edges of oil up; pour soda over fish. Fold foil to seal tightly., Bake at 375° for 20-25 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Sprinkle with pepper.

BARBECUED FISH IN FOIL

Steps:

• 1. Cut each block of fish crosswise with serrated knife into 3 equal pieces (do not separate individual filets). Place each portion on separate 12-inch squares of greased heavy duty foil. Season with a little salt and pepper. 2. In small saucepan, combine carrots, onion, water, and salt. Bring to boil reduce heat. Simmer, covered, for 15 to 20 minutes or until vegetables are tender. Drain. 3. Top each fish portion with carrot-onion mixture and slices of green pepper. 4. In small bowl, combine tomato sauce, soy sauce, sherry, vegetable oil, parsley, salt, and pepper mix well. Leaving foil partially open, make a deep fold in each square of foil to hold food and sauce securely, then spoon sauce over fish and vegetables. Place open packets on grill. Cook for 25 minutes with hood down, or until fish flakes easily when tested with a fork.Note: Place hickory chips, that have been soaked in water at least 1/2 hour, on coals just before cooking for an appetizing smoky flavor.

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.