Thursday, August 7, 2014

Grilled Coconut Lime White Fish


  • 1 1/2 cups corn kernels, fresh (2 ears) or frozen
  • 1 shallot, halved and thinly sliced
  • 2 cloves garlic, minced
  • 1 zucchini, halved and thinly sliced
  • 3 Tablespoons EVOO or canola oil
  • 1/2 cup light coconut milk
  • 1 Tablespoon lime zest
  • 8 ounces cod (or other white fish like haddock or halibut)
  • 1 Tablespoon fresh cilantro, chopped
  • Salt and Fresh ground black pepper 
  1. Prepare gril for medium heat (about 400-425 degrees F)
  2. Tear off two large squares of aluminum foil, each about 10 inches in length.  Fold each in half to create a fold line, then open, like a book
  3. Arrange equal amounts of the corn, shallot, garlic, and zucchini in the center of the right half of each piece of foil, near the foil line.
  4. Fold up the sides of the right half of the foil, creating a "bowl" that contains the vegetable.
  5. To each packet add: 1 1/2 Tablespoons of EVOO or canola oil, 1/2 cup of light coconut milk, 1/2 Tablespoon of lime zest.
  6. Season well with salt and pepper.
  7. Using clean hands, mix to combine ingredients.
  8. Cut the fish into two equally-sized portions and place on top of the veggies.  Season fish well with salt and pepper.
  9. Fold over the left half of the foil, covering the food.  Carefully roll the top half of the foil together with the edges of the right half of the foil, sealing all edges and creating an air-tight packet.
  10. Place te packets right side up(with the fish on top) on a baking sheet and set the baking sheet on the grill.  Bake for about 8-10 minutes and then use a spatula to flip each packet.  Cook for 8-10 more minutes.
  11. Use a spatula to remove the packets from the grill, flip so that they are again right-side-up (with the fish on top), and plate.
  12. Use kitchen shears or a knife to cut a slit through the top center of each packet to fold open.  Open carefully - the steam that will rise from each packet is very hot.  Check to be sure the fish is opaque and cooked through the center.  If fish is not cooked through, place back on the baking sheet and grill for 8-10 minutes more.  Top the fish and veggies with freshly chopped cilantro.
  13. Serve the fish pockets directly in the foil to retain all of the flavors from the coconut-lime broth.

Recipe and photo from the