Simple Lemon-Herb Fish Grill Packet
August 28th, 2024Fish Grill Packets That You Can Make Ahead of Time
These simple lemon-herb fish grill packets are light, easy to assemble, and chock full of summery herbs. A mix of fresh dill, chives, and parsley adds a burst of flavor and color to this recipe, without overpowering the mild taste of Pacific cod. Mix and match the herbs as you like, depending on what you have in your refrigerator or garden.
To make the grill packets, you’ll need a couple of sheets of aluminum foil, which can easily be folded into a pouch where fish, lemon, and herbs can steam to perfection. The foil packets are safe to place directly on the grill.
This recipe is for a single portion of fish, but it can be doubled or quadrupled as needed. The lemon-herb grill packets can be assembled ahead of time and stored in the refrigerator until you’re ready to grill.
Simple Lemon-Herb Fish Grill Packet
By Wild Alaskan Company
Prep time
25 minutes
Cook Time
10 minutes
Total time
35 minutes
Yield
1 serving
Ingredients
- 1 (6 oz.) portion Pacific cod
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 to 2 stems chive, roughly chopped
- 2 to 3 stems dill, roughly chopped
- 1 to 2 stems parsley, roughly chopped
- 1 lemon, ¼-inch slices
- 1 garlic clove, minced
- Lemon wedges, for serving
Instructions
1. Prepare a hot grill or grill pan (medium-high heat). Make sure the grates are clean and lightly oiled.
2. Create your foil packets by layering two (about 12”x12”) sheets of foil on top of one another. Use a clean kitchen towel or paper towel to pat fish dry, then place fillet in the center of the foil layers. Drizzle olive oil over the fish, then season with salt and pepper. Top with half the chives, half the dill, and half of the parsley, as well as all of the minced garlic. (Reserve remaining herbs for garnish.) Lay two slices of lemon on top of fillet.
3. Create a foil packet by tightly crimping the edges together, making sure to leave enough space within the packet for steam to circulate around the fillet.
4. Place fish packet on grill, toward the edges away from direct heat. If using a propane grill with a second top rack, place packet there. Close the lid and let the packet cook on the grill for 7 to 8 minutes.
5. Remove packet from grill to check on doneness. Pacific cod is medium-done when the thickest part of the fillet register sat 130F on an instant-read thermometer. Add a minute or two of cook time as needed until fish reaches desired doneness.
6. Close foil again and let fish rest for another 4 to 5 minutes before serving, then transfer fillet to serving plate. Pouring juices from packet over the fish, then garnish with fresh lemon wedges and remaining herbs. Serve fish with your favorite pasta or salad and a crusty slice of bread.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
