When you think of summer, grilling is up there with one of the first things to come to mind. And nothing is better than fresh fish on the grill with roasted vegetables. It is easy, tastes soo fresh, ridiculously good for you, and these pouches make it great for a make-ahead meal and easy cleanup! Everyone is going to love dinner!
Enjoy! xoxo Coach Jen
Fresh Striped Bass On The Grill
INGREDIENTS:
Six 6-ounce fillets striped bass, about 1-inch thick, skin on
Salt and fresh ground pepper
2 medium red onions, very thinly sliced
1 red bell pepper, very thinly sliced
12 cloves garlic, smashed
1 ½ cups dry white wine, divided
Olive oil
1 small bunch parsley, leaves chopped
Lemon wedges, to serve
DIRECTIONS:
Preheat grill on medium
Sprinkle the fish fillets with salt and pepper. Divide the onions, peppers, tomatoes and garlic into 6 portions.
Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminium foil.
Drizzle with olive oil, and season with salt and pepper. Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add 1/4 cup of the wine.
Fold the foil into a packet and seal it on all sides. Repeat with packets for the remaining fillets.
Place the packets on the grill, seam up, and cook until the fish is opaque about 15 minutes. It is best to test the cooking time with the one packet, as cooking time varies grill to grill. Carefully open the packets and serve with lemon wedges.
