In case you didn’t know, the grill is a great way to cook healthy. It seals the natural flavor and juices in your food without using a lot of oil or auxiliary flavoring. If you’re not a grill person, you should give it a go with this grilled fish and vegetable pouches recipe.
This recipe varies widely depending on your taste, your budget, and what’s in season. You can use any mix of fresh vegetables you like, and for the fish, I only suggest a firm fleshed one with high amounts of Omega 3s.
John likes to shop at his local farmer’s market, and I suggest you do too. There are farmer’s markets in almost every corner of the world, and even if there isn’t one in your town, it might be worth a bit of a trip once a week.
Farmer’s markets are the best place to get meat and products for a number of reasons: you’ll find the freshest and ripest options, everything is locally-sourced and hand-grown by farmers who take pride in their work, and there’s always a more eclectic variety of new things to try. All of these factors add up to one big bonus: you’ll definitely be getting the most nutritious produce available, much more so than that in supermarkets, where vegetables get harvested way before they are ready to eat.
This recipe is great for grill fanatics and beginners alike: you pile everything into a foil pouch, so it’s hard to burn, yet you still get all the benefits of the grill. It’s still nice enough outside an the late afternoon to get out and use those bbqs. So try out this healthy recipe before it gets too cold.
Ingredients grilled fish and vegetable pouches
- 4 100-150 gram fish filets
- Any variety of fresh vegetables you choose, chopped into bite-sized pieces
- Any combination of fresh herbs you choose, chopped finely
- 2 lemons
- 2 limes
- 4 cloves of garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- Salt and pepper
Preparing grilled fish and vegetable pouches
- Get your charcoal started, unless you’re using a gas grill. In that case, turn it on to medium-high to preheat.
- In a large bowl, whisk together the juice of one lemon, two limes, the soy sauce, the olive oil, and the garlic.
- Place four sheets of aluminum foil, at least 20 centimeters long, on the counter. Place one fish filet in the center of each piece of foil and sprinkle with salt, pepper, and half of the chopped herbs.
- Slice the remaining lemon into 8-12 thin slices and place 2-3 slices on top of each filet.
- Divide the mixed veggies into four equal portions and pile on top of the fish. Sprinkle each veggie pile with the remaining chopped fresh herbs and then pour an equal amount of the citrus juice mixture over each pile.
- Fold the foil up around each fish and veggie pile and then seal tightly by folding it down, like a bag of chips.
- Place on the grill, close the lid, and cook for 10-15 minutes, until the flesh is opaque and the internal temperature of the fish is 63°.
- Let the pouches sit for a few minutes before opening them so that the steam doesn’t burn you.