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Grilled Fresh Fish Packets with Corn, Tomatoes, and Yukon Gold Potatoes
Ingredients
- 24 oz. Sea Bass or other firm fleshed white fish or wild salmon, cut into 4 oz portions
- 3 Ears of corn, shucked
- 1 Pound grape tomatoes, halved
- 3 Large Yukon gold potatoes, scrubbed and cut into ¼” dice
- 1 Pound fresh fava beans in the pod, removed from the pod, steamed and shelled (or substitute with 1 C. thawed edamame)
- ¼ C. Pinot Grigio
- ¼ C. Packed fresh basil leaves, chiffonade
- ¼ C. Packed baby arugula leaves, chiffonade
- 2 T. Packed fresh mint leaves, chiffonade
- 6 Thin slices unsalted butter
- Salt and pepper to taste
Instructions
- Arrange 6 12” square sheets of foil on a work surface. Drizzle or spray each with olive oil. Center a piece of fish on each sheet of foil.
- Combine the shucked corn, halved tomatoes, diced potatoes, and fresh fava beans in a large bowl. Drizzle lightly with olive oil and season with salt and pepper and toss to combine. Spoon the mixture evenly over each fish filet. Combine the fresh herbs and divide between the fish filets. Dribble with the pinot grigio and place a thin slice of unsalted butter on top of all, then wrap the packets, completely sealing the fish and ingredients inside.
- Place the packets on a medium hot grill and cook, depending upon the thickness of the fish. Thicker sea bass filets will take 15 minutes, thin wild salmon filets will take 6-8 minutes. Carefully remove one packet from the grill to test for doneness, and re-seal and return it to the grill if needed.
- Arrange the foil packets on dinner plates, open carefully, and enjoy!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/