3 hours ago
Tuesday, August 27, 2013
We can call this "Snapper in a Wrapper", or just fish in foil.
Anything, so I don't have to light my oven during the dog days of August.
You can really do this with any white fish.
I bought some nice red snapper and placed the fillets in heavy duty foil.
You will also need:
A splash of white wine for each package, along w/ a handful of fresh herbs (thyme, basil, parsley at this house).
Sprinkle the fish w/ kosher salt & pepper.
Throw on some lemon slices and scatter around some kalamata olives.
Drizzle with some olive oil and seal up the packages nice and tight.
Grill on a low temperature grill for about 12-15 minutes.
While the fish is cooking, slice some fennel (anise, finocchio, whatever you like to call it) and drizzle w/ some olive oil and kosher salt.
Grill the vegetables along side the fish. They take about 8-10 minutes, turn them once, and make sure they don't burn.
When ready to serve, plate the grilled fennel in the center, then place the steamed fish and juices from the foil packet on top of the fennel.
I added orange slices to the plate, because orange and fennel are nice together.