A few years ago, some friends & I started a tradition of a Mother’s Day barbecue for dinner. We all spend the days with our own mothers & mothers-in-law and then meet at one of our houses for dinner together. Because it’s supposed to be a day-off from cooking for us, the husbands do the cooking and they, like many men, seem to prefer cooking outside on a grill instead of inside the kitchen. Fine with us. 🙂 My husband makes a delicious fish in foil that is simple and delicious, very similar to this one from Skinny Taste. Use any thin fish that you like and switch up the herbs or citrus that you prefer.
(image and recipe from Skinny Taste)
Ingredients:
4 porgy fillets, about 5 oz each
4 tsp olive oil
salt and fresh pepper, to taste
4 sprigs fresh herbs (parsley, rosemary, oregano)
1 lemon, sliced thin
4 large pieces heavy duty aluminum foil, about 18 to 20 inches long
Directions:
Place the fish in the center of the foil, season with salt and pepper and drizzle with olive oil. Place a slice of lemon on top of each piece of fish, then a sprig of herbs on each. Fold up the edges so that it’s completely sealed and no steam will escape, creating a loose tent.
Heat half of the grill (on one side) on high heat with the cover closed. When the grill is hot, place the foil packets on the side of the grill with the burners off (indirect heat) and close the grill. Depending on the thickness of your fish, cook 10 to 15 minutes, or until the fish is opaque and cooked through.
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