Seal, Grill, Serve
Photography by James Stefiuk
Fresh grouper, garden vegetables and herbs and bright lemon steam together in easy foil packets made for laid-back nights on the patio.
In the summer our patio is basically our second living room. It’s where we end up playing games, splashing around in the baby pool with our son (and, of course, the dog who thinks it’s his pool) and lingering at the table with friends under the string lights while the air finally cools off. And since we’re out there anyway, we’re usually grilling something, because summer nights just feel better when dinner is cooked outside.
Our go-to grilling option is very often a foil packet meal, and my favorite by far is this grouper grilling packet. Summer is made for fresh squash, zucchini and herbs, especially when they’re coming straight out of the garden, and those thin slices create the perfect bed for delicate grouper. Add in juicy cherry tomatoes and a little paprika and garlic, and it turns into one of those meals that feels special without being complicated.
I love using Tuscan herb olive oil with the vegetables and the fish then finishing it with a splash of pinot grigio and plenty of lemon. The flavors stay simple, but they go a long way. Nothing competes with the grouper or overpowers the fresh vegetables and herbs.
It all steams together in the foil, and when you open the packet at the table, there’s a burst of bright citrus, herbs and buttery fish.
This meal fits beautifully into a Mediterranean-style way of eating with lean protein from the grouper, heart-healthy olive oil and loads of fresh vegetables and herbs. You’re getting nutrients and antioxidants from the tomatoes and squash, hydration and fiber from the veggies and a lighter dinner that still feels satisfying, especially after a day of sun.
And the best part? When everyone’s done, there’s basically no cleanup. Just fold up the foil, toss it and head right back to the patio.
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Servings
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- 2 6 oz grouper fillets
- 1 zucchini, thinly sliced
- 1 squash, thinly sliced
- 12 oz cherry tomatoes, halved
- 2 tsp paprika
- 2 garlic cloves, chopped
- 8 leaves fresh basil
- 12 leaves fresh mint
- 1 lemon
- 2 tbsp olive oil plus more for the pan I like to use Tuscan herb-flavored olive oil
- 4 tbsp pinot grigio or other dry white wine
- salt and pepper
Ingredients
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- Preheat the grill to medium high heat (400 to 500 degrees F).
- Tear off two large rectangles of foil and drizzle a bit of oil in the center of each piece.
- Divide the slice zucchini and squash into a small pile between the two pieces of foil, leaving a border.
- On top of each bed of vegetables place a grouper fillet and season with salt and pepper. Top each fish with half the paprika, garlic, tomatoes, basil leaves and mint leaves.
- Fold the foil up on the two opposite sides of one packet, then fold the foil up on the other two sides. Crimp the corners while folding them inward, leaving the top open. Repeat on the other packet.
- Zest the lemon, then cut it in half. Divide the zest among the two packets. Squeeze the lemon halves over each.
- Spoon 1 tbsp. olive oil and 2 tbsp. pinot grigio into each packet.
- Pinch the foil flaps together, sealing and folding the packet shut. Repeat on the other packet.
- Grill for 10 to 12 minutes. Serve the packets directly on dinner plates and open at the table.
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