Grilled Foil Pack Pacific Cod with Summer Veggies

Grilled Foil Pack Pacific Cod and Veggies

I do think I’ve run out of things to say about not posting new recipes recently, so why don’t I just cut to the chase. My new taco cart adventure is successful, YAY!

Here is a post from FB from one of my new (and very excited) customers, lol. I figure it’s OK to post it to the world since this Facebook page is a public page.

Austin Street Tacos Happy Customer

And yes, I cook for the fam quite frequently, but simply forget to snap a photo or even think to write a post about it. This recipe, however, I remembered. This took less than a half hour max to prep and cook on the grill. The ONLY downfall with it is I FORGOT THE RED ONIONS! I had full intentions of slicing some red onion real thin to add to this, but then my seester from Texas called all excited about a new job she just landed, and I was basing my recipe off one I had just brought up on my phone, and well, you know…

Either way, this was such a fantastic summer meal to enjoy on our deck. I hope you enjoy it too.

This recipe adapts handily to any number of mouths you are feeding, adjust accordingly. The one below is for two and just base the amount of vegetables on how hungry you are (or how big your foil sheets are). If you can, use the bounty from your vegetable garden or head to the farmer’s market for the veggies!

Grilled Foil Pack Pacific Cod and Veggies
Adapted from Serious Eats

2 6-ounce Pacific cod filets, or other mild white fish
Kosher salt and ground black pepper
Zucchini, cut into thin rounds
Yellow summer squash, cut into thin rounds
Thin-sliced red onion
Sliced tomato
Crushed red pepper flakes
Olive oil, for drizzling
Dry white wine, for splashing
Thin lemon slices
Sprigs of fresh lemon thyme (or regular)

Preheat the grill (or oven) to 450 degrees. Lay out sheets of heavy-duty aluminum foil for each person. Season the fish with salt and pepper and place a piece of fish on each one. Arrange the vegetables around the fish, top with lemon slices, then sprinkle with red chile flakes and perhaps a bit more pepper if you like. Drizzle a bit of olive oil over all, and splash a bit of wine over it too. Top each packet with a fresh lemon thyme sprig.

Wrap the foil around everything, leaving some head space for steaming, and seal completely. Set packets on the preheated grill (or in oven) and cook for 8 to 10 minutes, depending on thickness of fish.

Remove and CAREFULLY open (it will be steamy hot) to check fish. If done, serve immediately or re-cover and cook a tad more. I chose to also serve some mashed potatoes, but pasta or rice would be great too.

Download and Print PDF