Food Network Magazine - (08)August 2020

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Good Catch

Make fresh fish and veggies in a foil packet.

You won’t dirty a single pan!

FOIL-PACKET PERUVIAN FISH WITH PEPPERS AND TOMATOES
ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4

2 bell peppers (any color),
thinly sliced
1 small red onion, thinly sliced
lengthwise
1 Fresno chile pepper, halved lengthwise
and sliced
8 thyme sprigs
1 cup orange cherry tomatoes
5 tablespoons extra-virgin olive oil
Kosher salt
½ cup apple cider vinegar
4 6-ounce skinless mild white fish fillets,
such as striped bass

1.Preheat a grill to medium high. Combine

the bell peppers, red onion, chile pepper,

thyme sprigs and cherry tomatoes in a

bowl; toss with 3 tablespoons olive oil and

½ teaspoon salt.

2. Lay out four 20-inch-long sheets of
   heavy-duty aluminum foil. Top each
   sheet with a pile of vegetables, then add
   2 tablespoons vinegar to each.
   3. Place a fish fillet on top of each pile of
   vegetables; drizzle each with ½ tablespoon
   olive oil and season generously with salt.
   Bring the two short ends of the foil together
   and fold twice to seal; fold in the sides to
   form a packet.
   4. Grill the foil packets, moving them around
   as needed for even cooking, until the fish
   is cooked through, 10 to 12 minutes.

86 FOOD NETWORK MAGAZINE ●JULY/AUGUST 2020

weeknight

cooking

PHOTO: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.