Grilled Fish in Parchment

Name: Grilled Fish in Parchment
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 8 sprigs dill; 4 servings Type of fire: two-zone indirect; 1 medium Grill heat: -high; 3 Tbsps freshly squeezed juice from 2 to 3 lemons; 4 servings Kosher salt and freshly ground black pepper; 2 lemons, cut into 1/4 slices; 3 Tbsps extra-virgin olive oil; 4 squares 15-inch square pieces of parchment paper; 454 grams sole, or other white fish; 1 medium yellow squash, cut into 1/8 slices; 1 medium zucchini, cut into 1/8 slices

You can never have too many main course recipes, so give Grilled Fish in Parchment a try. One portion of this dish contains about 31g of protein, 22g of fat, and a total of 551 calories. This gluten free, fodmap friendly, and pescatarian recipe serves 4. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up lemons, type of fire: two-zone indirect, olive oil, and a few other things to make it today. To use up the lemons you could follow this main course with the Watermelon, Lemonade, and Blueberry Ice Pops as a dessert.

Instructions

Fold parchment paper in half and cut out a half heart shape. Repeat with remaining 3 pieces.

Equipment you will use

Baking Paper

Open parchment and line middle of one side with alternating slices of zucchini and yellow squash, leaving about 1-inch of space around edges of parchment. Season squash lightly with salt and pepper. Arrange 2-3 lemon slices on top of squash. Arrange fish on top of lemon slices and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Yellow Squash

Zucchini

Squash

Lemon

Fish

Place 2 sprigs of dill on top of fish, then drizzle with lemon juice and oil.

Ingredients you will need

Lemon Juice

Dill

Fish

Cooking Oil

Fold parchment over and seal by rolling edges together all the way around. Repeat with remaining parchment and ingredients to create 3 more pouches.

Light one chimney 2/3 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, light half the burners of a gas grill to medium-high heat. Cover and preheat for 10 minutes. Clean and oil the grilling grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Place parchment pouches on cool side of grill, cover, and cook for 10 to 12 minutes, fish should flake and be opaque all the way through when done.

Ingredients you will need

Fish

Equipment you will use

Grill

Remove from grill, open pouches, and serve immediately.

Equipment you will use

Grill

Equipment

Baking Paper

Grill

Ingredients

Servings:

8sprigs

dill 4servings

Type of fire: two-zone indirect 1medium

Grill heat: -high 3Tbsps

freshly squeezed juice from 2 to 3 lemons 4servings

Kosher salt and freshly ground black pepper 2

lemons, cut into 1/4" slices 3Tbsps

extra-virgin olive oil 4squares

15-inch square pieces of parchment paper 454grams

sole, or other white fish 1medium

yellow squash, cut into 1/8" slices 1medium

zucchini, cut into 1/8" slices

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Ziobaffan Organic Pinot Grigio. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 17 dollars per bottle.