EASY GRILLED FISH FILLET IN FOIL PACKETS
This super easy method for grilling fish is pretty foolproof, and you can use any fresh fish that's available to you in your area. It's almost 90 degrees today, which means I'm grilling tonight. In fact I use my outdoor grill just about every night in the summer to make quick, easy, healthy dinners.
Provided by Gina
Categories Dinner
Time 25m
Number Of Ingredients 6
Steps:
- Place the fish in the center of the foil, season with salt and pepper and drizzle with olive oil.
- Place a slice of lemon on top of each piece of fish, then a sprig of herbs on each.
- Fold up the edges so that it's completely sealed and no steam will escape, creating a loose tent.
- Heat half of the grill (on one side) on high heat with the cover closed.
- When the grill is hot, place the foil packets on the side of the grill with the burners off (indirect heat) and close the grill.
- Depending on the thickness of your fish, cook 10 to 15 minutes, or until the fish is opaque and cooked through. My porgy fillets took about 12 minutes.
Nutrition Facts : ServingSize 1 fish packet, Calories 194 kcal, Carbohydrate 3 g, Protein 27 g, Fat 8 g, Cholesterol 73 mg, Sodium 61 mg, Fiber 1 g, SaturatedFat 0.5 g
GRILLED FISH FILLET WITH PESTO SAUCE
Steps:
- Heat the Philips Airfryer to 180C.
- Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes.
- Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste.
- Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.
Nutrition Facts : Calories 1301.8 calories, Carbohydrate 3.1 g, Cholesterol 58.3 mg, Fat 123.5 g, Fiber 1.1 g, Protein 43.3 g, SaturatedFat 17.8 g, Sodium 1773.2 mg, Sugar 0.3 g
GRILLED PESTO-FISH FOIL PACK
Give your fresh catch a special twist by grilling with pesto, tomatoes and olives.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In medium nonmetal bowl, mix tomatoes, olives and pesto.
- Place fish on 24x12-inch sheet of heavy-duty foil. Sprinkle salt and pepper over fish. Top with tomato mixture. Bring up 2 sides of foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
- Place on grill over medium heat. Cover grill; cook 20 to 30 minutes or until fish flakes easily with fork. Top with parsley.
Nutrition Facts : Calories 290, Carbohydrate 4 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
PESTO GRILLED SALMON
Buttery, colorful and flaky, this rich and impressive salmon will be a family favorite in moments. Five smart ingredients, and you'll have just the leftovers you need for tomorrow night's pasta dish. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place salmon skin side down on lightly oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes., In a small bowl, combine the pesto, onions, lemon juice and garlic. Carefully spoon some of the pesto mixture over salmon. Grill until fish flakes easily with a fork, 15-20 minutes longer, basting occasionally with remaining pesto mixture.
Nutrition Facts : Calories 262 calories, Fat 17g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 147mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
GRILLED PESTO CHICKEN PACKS
Good things come in small packages... and this main dish is no exception!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet.
- Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.
Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 80 mg, Fat 3, Fiber 3 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg
GRILLED-FISH FOIL PACKETS
Fancy rolled-up fish fillets topped with asparagus and peppers cook up quickly-and deliciously!-wrapped in foil packets with lemons for the grill.
Provided by My Food and Family
Categories Recipes
Time 23m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Arrange 3 lemon slices, slightly overlapping, on half of each of 4 large sheets heavy-duty foil sprayed with cooking spray. Place fish, skinned-sides up, on work surface. Spread each with 1 Tbsp. cream cheese spread; top each with 2 tsp. onions. Roll up, starting at thin end of each fillet.
- Place 2 roll-ups, seam-sides down, on lemon slices on each foil sheet; top with asparagus and peppers. Fold each foil sheet to make packet.
- Grill 6 to 8 min. or until fish flakes easily with fork. Carefully open foil packets; top fish with remaining onions and lemon slices.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
FISH AND VEGETABLES WITH PESTO BAKED IN FOIL PACKETS
Steps:
- Preheat oven to 350°F. Blend pesto, lemon juice and hot pepper sauce in small bowl. Arrange four 12x12-inch pieces of heavy-duty foil on work surface. Place 1 fish fillet in center of each. Sprinkle fish lightly with salt and pepper. Spread each fillet with 1 tablespoon pesto mixture. Top each fillet with asparagus, tomatoes and squash, then dollop with remaining pesto mixture. Fold sides of foil over fish and vegetables, covering completely; seal packets closed.
- Using long spatula, transfer foil packets to large baking sheet. Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes.
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