Ingredients
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4
-
4
-
-
4
-
1
-
4
-
-
-
-
-
-
-
-
-
Directions
When I do this outside on the gas grill, I cook the foil on indirect heat, which basically means I heat up one side of the grill with the cover closed so it gets good and hot, and keep the burners off on the other side. You can also do this with a charcoal grill with a cover, by leaving the coals on one side. The fish goes on the indirect side of the grill so that it cooks from the steam created in the foil. In about 10 minutes, the fish cooked to perfection. My whole family enjoys this, even my three year old.
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Steps
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1
Done
|
Place a Slice of Lemon on Top of Each Piece of Fish, Then a Sprig of Herbs on Each |
|
2
Done
|
Fold Up the Edges So That It's Completely Sealed and No Steam Will Escape, Creating a Loose Tent. |
|
3
Done
|
Heat Half of the Grill (on One Side) on High Heat With the Cover Closed. |
|
4
Done
|
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. |
|
5
Done
|
Depending on the Thickness of Your Fish, Cook 10 to 15 Minutes, or Until the Fish Is Opaque and Cooked Through. My Porgy Fillets Took About 12 Minutes. |
