Best Middle Eastern Foil Packet Fish Recipes

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.

FOIL-PACKET SEAFOOD WITH BEANS AND KALE

Steps:

• Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil on a work surface. Combine the tomatoes, beans, olive oil, wine, garlic, red pepper flakes, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir well.
• Drizzle the foil with olive oil. Evenly mound the kale in the center of each sheet. Season the halibut with salt and pepper and place on top of the kale. Add the mussels to the sheets, then spoon the tomato mixture on top. Bring the two short ends of the foil together and fold twice; fold in the sides to seal.
• Grill the foil packets until the fish is cooked through and the mussels open, about 10 minutes. Carefully remove to a baking sheet. Grill the bread until lightly charred, 1 to 2 minutes per side. Drizzle the cut sides with olive oil and season with salt. Carefully open the foil packets; discard any unopened mussels. Sprinkle with the parsley and serve with the bread.

FISH IN FOIL PACKETS RECIPE (GRILLED OR BAKED)!

Steps:

• If grilling, preheat the grill to Medium-High.
• If baking, preheat the oven to 400F.
• Prepare 4 sheets of foil, put them on the counter and spray with non-stick cooking spray.
• Slice the butter into 8 pieces.
• Put each fish fillet in the middle of the foil sheet.
• Sprinkle the fish with salt and pepper.
• Put 2 pieces of butter on top of each fish fillet.
• Put the lemon slices on top of the fish.
• Fold the foil up from both ends to make closed foil packets.
• If grilling, put the foil packets on the grill, close the grill and grill for 7 minutes per side.
• If baking, put the foil packets on the baking sheet, put in the oven and bake for 15 minutes.
• Unwrap 1 foil packet to check for doneness (the fish should be opaque and flake easily with a fork). If not done, wrap it back and cook the fish for 5 more minutes.

FOIL-PACKET FISH WITH CORN RELISH

Steps:

• Preheat a grill to high. Toast the coriander seeds in a dry skillet over medium-high heat, tossing, about 3 minutes. Crush the seeds on a cutting board (the bottom of a measuring cup works well), then pulse with the parsley, cilantro, ginger, vegetable oil, 1/2 teaspoon salt and 1 tablespoon water in a food processor to make a coarse mixture. Toss the corn and tomatoes with 2 teaspoons of the herb mixture in a bowl and season with salt. Tear off four large sheets (about 16 inches long) of heavy-duty foil. Place one piece of fish in the center of each. (If the ends of the fillets are thin, tuck them under.) Top with a spoonful of the remaining herb mixture and surround with the corn-tomato relish. Fold up the ends of the foil and seal into packets, leaving room inside for heat circulation. Grill the packets, covered, until the fish is just cooked through, 8 to 10 minutes. Carefully open the packets and slide the fish and vegetables onto plates. Top with more cilantro and serve with lime.