Grilled Fish in Foil

Foil packet fish on the grill is one of those weeknight wins that looks like you tried harder than you did. Each fillet gets wrapped in its own buttered pouch with lemon juice, dill, parsley, and thin onion slices, then hits the grill for about 15 minutes total.

The sealed foil traps steam, so the fish basically poaches in that herbed lemon butter while picking up just a hint of smoky char from below. When you open the packet, the aroma alone is worth the minimal effort.

This works with any mild white fish. Cod, tilapia, snapper, or sole all take well to this method. Even frozen fillets work if you add a couple extra minutes per side.

Pro Tips

• Leave space inside the foil packet when wrapping. The steam needs room to circulate, or the fish will stew instead of grill.
• Check for doneness at 5 minutes per side. The fish is ready when it flakes easily with a fork but still looks moist in the center.
• Use heavy-duty foil. Regular foil tears easily on the grill grates, and a leak means you lose all that flavorful liquid.
• Open packets carefully, away from your face. The trapped steam is extremely hot.

Variations

• Swap dill for fresh basil and add cherry tomato halves for a Mediterranean take.
• Use lime juice and cilantro instead of lemon and parsley for a Tex-Mex twist.
• Layer thin slices of zucchini or asparagus under the fish for a built-in side dish.