Grilled Fish In Foil Recipe

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Grilled Fish in Foil 31 Community Pick Submitted by Ms B. "I adopted this recipe from the Recipezaar account. Last summer, I prepared this recipe with a few changes (as stated in the comment section below) and really enjoyed it. "   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by eabeler Ingredients: 9 Serves: 4 Nutrition information

ingredients

Units: US

• 1 lb fish fillet (Fresh or Frozen)
• 2 tablespoons margarine or 2 tablespoons butter
• 1⁄4 cup lemon juice
• 1 tablespoon parsley, Chopped
• 1 teaspoon dill weed
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• paprika
• 1 medium onion, Thinly Sliced

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directions

• 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.

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Questions & Replies

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Reviews

MOST POPULARMOST RECENT Write A Review

1. Easy to fix and tastes great.I am always looking for a easy way to fix a healthy meal and this one fits my needs and my family's taste.   icons / ellipsis / ellipsis-horizontal HELEN42 Reply 10
2. I fixed this using catfish and butter and it was fabulous. It's almost a sin to be able to fix something so fast and easy and then taste that great. Thanks for posting this. A repeater for sure.   icons / ellipsis / ellipsis-horizontal Chuck in Killbuck Reply 6
3. Simple to prepare, delicious, healthy, and minimal clean-up? JOY!!!<br/><br/>I made very minor deviations from the recipe: combo of butter and evoo; lime juice; dried parsley and dill, added some granulated garlic. (Can you tell it was hot and I didn't want to go to the market?) As others suggested, I put the oil/butter on first, then sprinkled on the other ingredients (just eyeballing amounts).<br/><br/>I put the packets on a cold gas grill, then turned it on high for 6 minutes, after which I turned off the heat but didn't open the cover for another 6 minutes. (No preheating and no turning the packets.) My 1/2-lb. swai fillets were done to perfection. The liquid from the packets was wonderful over brown jasmine rice.   icons / ellipsis / ellipsis-horizontal Donna Lv. Reply 3
4. I've made this many times and loved it. This time I made it for company and they also loved it. I thought it's about time I write and let you know. I don't use fresh herbs (the town I live in doesn't carry alot of fresh herbs.) It still turns out amazing! Thanks for posting....   icons / ellipsis / ellipsis-horizontal Renita Reply 2
5. I enjoyed this very much! It was fast and simple. The only thing I would do differently is I would wrap the fish packets even more securely, as much of the liquid seeped out into the grill as I was cooking. I would like to have had more juice to mix with the rice. But, overall the flavor was good (I used reconstituted lemon juice because I didn't want to overpower the fish) and in the future, depending on who I am cooking for, I will probably add some cayenne. Thanks!   icons / ellipsis / ellipsis-horizontal wcramer06 Reply 2

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Tweaks

MOST POPULARMOST RECENT

1. Easy, moist and delicious! Everyone from my 15 month old son to my 83 year old grandfather loved it. I substituted fresh cilantro for the parsley, since that's all I had on hand, otherwise, made as is directed and it turned out perfectly.   Green Cuisine Reply

RECIPE SUBMITTED BY

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