The Fish Grilled in foil. Easy, delicious and quick clean-up!
SERVING: Serves 4
- 4 sheets heavy aluminum foil
- 2-3 tb butter – plus extra for spreading
- 1 tb fresh basil – minced
- 1 onion – thinly sliced
- Salt and freshly ground black pepper – to taste
- 1 lb fresh fish – your favorite
- ⅓ cup lemon juice
- 1 tsp dill or to taste
- Pinch of garlic powder
- Paprika – to sprinkle
- On each of four pieces of aluminum foil, spread a little butter, and add 1 piece of fish and fold up foil edges to keep juices from spilling out while preparing.
- In a small saucepot, melt butter and mix in minced basil, dill, salt, pepper and then slowly stir in lemon juice and mix until well combined.
- Divide equally over fish slices, sprinkle with garlic powder and paprika and top with the thinly sliced onion slices.
- Wrap foil securely but loosely around fish. Grill 6 – 8 minutes on each side, carefully checking 1 packet of fish at the 6-minute mark. Fish is done when it flakes easily with a fork.
NOTE: We like lemon, so I put thin slices of lemon on each fish. This recipe works well with, tilapia, halibut, catfish (which takes a little longer to cook) and I’ve even prepared it with large shrimp, shelled and deveined and, of course, others. Serve with corn on the cob and you have a quick meal.