To continue in the spirit of me being unable to chew, I have found that fish is soft and wonderfully high on the easy chewability scale! This recipe and entire meal is a great meal to have on one of these 70 degree evenings when all you want to do is hang out on the deck and grill!
The meal is made healthy by utilizing fresh, whole ingredients. So, when you go to the market for this meal keep in your mind, "what looks fresh, colorful and inviting in the produce department." When you are looking at fish, keep in mind what is fresh caught and not what has been previously frozen. Also when shopping for fish I try to focus on wild caught fish instead of farmed, this option brings you more nutrients.
So when I go to Costco, I look for the label that says "Fresh Halibut" or "Fresh Grouper" or "Wild Caught Salmon." (I also get my parchment paper from Costco, much more economical there.)
PARCHMENT PACKET FISH DINNER AND ETC...
1 fillet of wild caught Halibut, cut into 3" to 4" steaks
olive oil
garlic, sliced lengthwise
2 lemons, 1 sliced paper thin and 1 wedged for use after cooking
salt and pepper
fresh thyme sprigs
FOR ASSEMBLY:
Tear off a 12-14" sheet of parchment paper
place three lemon slices on bottom
then place one sliver of garlic (more if you so choose it will get super soft)
place fish steak on top of lemon slices
drizzle 1 tsp or so of olive oil on fish
sprinkle with salt and pepper to taste
top with a slice of lemon and a thyme sprig
Fold over the parchment paper lengthwise and bring together at the top leaving ends open. At the top fold over by 1/2 inch, you will be able to fold over about 3-4 times, crease each time. Then fold in each end, taking care to crimp the ends when it comes close to the fish. You'll want to leave about 1-2" of air space between the fish and the folds. Just a little air space.
Start your grill and put all burners on to high. My grill completely warms in about 10 minutes.
PREPARE VEGETABLE FOIL PACKETS FOR GRILL
During this 10 minutes, prepare the vege packets from the fresh, lucious produce, that you found at the market. I usually navigate towards grape tomatoes and zucchini and onions. Possibly some summer squash. You can also use napa cabbage in these packets for an added dimension of flavor.
Onions: Slice onions, into rings and place in foil sheet approx 15" long. One onion per pack.
Add 1 TBSP Butter, 1/4 teaspoon of sugar, salt and pepper to taste. Fold the foil packets up just like the parchment packs above.
Zucchini and summer squash: Slice Zucchini & Squash as desired, the thicker they are cut the longer it will take on the grill. Put into foil sheet, I usually add a couple of slices of onion for extra flavor. If you like you can add a slice of bacon on top. Drizzle with olive oil, salt and pepper, and squeeze a wedge of lemon juice on top. Fold as directed for parchment fish.
First put your onions on the grill, use indirect heat, so if you have a three burner grill with a top "shelf" grill rack, put the onions on the lower grill rack, reduce one of your burners to low and put the onions there. They will take longest to cook. Cook 3-4 minutes, put the fish packets on the grill, reduce the heat of the burners to medium, and lastly add the zucchini packets to the grill.
Total cook time fish 6-7 minutes. If the parchment paper burns, do not worry. The main paper should not burn if it is burning, move it to the upper rack or reduce the heat again and leave lid open to slow down, once you lose heat. You'll need to add a few minutes cooking time.
Total cook time onions 10 minutes, zucchini 6-7 minutes.
Remove from Grill heat, let the packets sit for 3 - 5 minutes. serve fish in parchment. remove veges from foil into serving dishes.
The meal is made healthy by utilizing fresh, whole ingredients. So, when you go to the market for this meal keep in your mind, "what looks fresh, colorful and inviting in the produce department." When you are looking at fish, keep in mind what is fresh caught and not what has been previously frozen. Also when shopping for fish I try to focus on wild caught fish instead of farmed, this option brings you more nutrients.
So when I go to Costco, I look for the label that says "Fresh Halibut" or "Fresh Grouper" or "Wild Caught Salmon." (I also get my parchment paper from Costco, much more economical there.)
PARCHMENT PACKET FISH DINNER AND ETC...
1 fillet of wild caught Halibut, cut into 3" to 4" steaks
olive oil
garlic, sliced lengthwise
2 lemons, 1 sliced paper thin and 1 wedged for use after cooking
salt and pepper
fresh thyme sprigs
FOR ASSEMBLY:
Tear off a 12-14" sheet of parchment paper
place three lemon slices on bottom
then place one sliver of garlic (more if you so choose it will get super soft)
place fish steak on top of lemon slices
drizzle 1 tsp or so of olive oil on fish
sprinkle with salt and pepper to taste
top with a slice of lemon and a thyme sprig
Fold over the parchment paper lengthwise and bring together at the top leaving ends open. At the top fold over by 1/2 inch, you will be able to fold over about 3-4 times, crease each time. Then fold in each end, taking care to crimp the ends when it comes close to the fish. You'll want to leave about 1-2" of air space between the fish and the folds. Just a little air space.
Start your grill and put all burners on to high. My grill completely warms in about 10 minutes.
PREPARE VEGETABLE FOIL PACKETS FOR GRILL
During this 10 minutes, prepare the vege packets from the fresh, lucious produce, that you found at the market. I usually navigate towards grape tomatoes and zucchini and onions. Possibly some summer squash. You can also use napa cabbage in these packets for an added dimension of flavor.
Onions: Slice onions, into rings and place in foil sheet approx 15" long. One onion per pack.
Add 1 TBSP Butter, 1/4 teaspoon of sugar, salt and pepper to taste. Fold the foil packets up just like the parchment packs above.
Zucchini and summer squash: Slice Zucchini & Squash as desired, the thicker they are cut the longer it will take on the grill. Put into foil sheet, I usually add a couple of slices of onion for extra flavor. If you like you can add a slice of bacon on top. Drizzle with olive oil, salt and pepper, and squeeze a wedge of lemon juice on top. Fold as directed for parchment fish.
First put your onions on the grill, use indirect heat, so if you have a three burner grill with a top "shelf" grill rack, put the onions on the lower grill rack, reduce one of your burners to low and put the onions there. They will take longest to cook. Cook 3-4 minutes, put the fish packets on the grill, reduce the heat of the burners to medium, and lastly add the zucchini packets to the grill.
Total cook time fish 6-7 minutes. If the parchment paper burns, do not worry. The main paper should not burn if it is burning, move it to the upper rack or reduce the heat again and leave lid open to slow down, once you lose heat. You'll need to add a few minutes cooking time.
Total cook time onions 10 minutes, zucchini 6-7 minutes.
Remove from Grill heat, let the packets sit for 3 - 5 minutes. serve fish in parchment. remove veges from foil into serving dishes.
No comments:
Post a Comment