Coconut Lime White Fish Packets For The Grill Recipes

COCONUT-LIME WHITE FISH PACKETS FOR THE GRILL

Steps:

• 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: 1 1/2 tablespoons of olive oil, 1/4 cup of light coconut milk, 1/2 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.

FRAGRANT COCONUT LIME & GINGER FISH BAKE

Steps:

• In a frying pan saute the garlic, onion, ginger and chillies until soft. ADD the spices and more oil if necessary.
• Blend the fried food with the coriander and juice of one lime LEAVING OUT the fish and coconut cream. Leave overnight (you can freeze batches of marinade too).
• Take your fish fillets and cut in half so you should have 8 serves. Smother the marinade over the fish generously. Leave to marinade at least for four hours best overnight.
• Take some aluminium foil, break off enough to make a loose parcel to hold the fish.
• Get your coconut cream and on the foil put 2 to 3 tablespoons of the coconut cream, place one fish fillet on top, join up the foil allowing for a lot of space.
• Cook on the barbq of in a hot oven for about 10-15 minutes The fish steams itself in the coconut cream - this is so yummy a great dinner party dish - serve with plain rice, mango salsa and a dry white wine.