Grilled Fish en Papillote with Fresh Herbs

Name: Grilled Fish en Papillote with Fresh Herbs
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 fillets white fish (such as cod or halibut) (6 oz each); 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley (chopped); 2 tbsp fresh dill (chopped); 1 tbsp fresh thyme (chopped); 1 lemon (sliced); 1 orange (sliced); 4 sheets parchment paper (large enough to fold over fish)

35 min 4 servings Moyen

Toutes les recettes

Deliciously moist and flavorful grilled fish sealed in a parchment envelope with fresh herbs and citrus.

Préparation

15 min

Cuisson

15 min

Total

35 min

Portions

Difficulté

Moyen

Grilled Fish en Papillote is a delightful way to enjoy a healthy and flavorful meal. The term 'en papillote' refers to a method of cooking where food is wrapped in parchment paper and cooked, allowing it to steam in its own juices and the flavors of other ingredients. This method is particularly beneficial for grilling, as it keeps the fish moist and tender while infusing it with the aromatic flavors of herbs and citrus. This dish is perfect for those who love the fresh taste of fish but want to avoid the potential pitfalls of overcooking on the grill. The parchment paper acts as a protective shield, ensuring the fish remains succulent and delicious. Plus, the presentation is both elegant and fun, making it an ideal choice for casual gatherings or special occasions alike.

Ingrédients

Portions

Fish and Marinade

Herb Mixture

Citrus and Garnish

Parchment Paper

Instructions

Prepare the Fish

Drizzle the fish fillets with olive oil and season with salt and black pepper on both sides.

Astuce de chef : Let the fish sit for 10 minutes to absorb the seasoning.

Assemble the Papillote

Place each fish fillet on a sheet of parchment paper. Top with fresh herbs and a few slices of lemon and orange.

Astuce de chef : Folding the parchment into a tight seal ensures optimal steaming.

Grill the Fish

Preheat the grill to medium-high heat. Place the papillote packets directly on the grill grates. Close the grill lid and cook for 10-15 minutes.

Astuce de chef : Avoid opening the papillote during cooking to prevent steam from escaping.

Rest the Fish

Remove from the grill and let rest for 5 minutes before serving.

Astuce de chef : This resting period allows the flavors to meld together beautifully.

💡

Trucs & astuces

Ensure your grill is preheated to medium-high heat before placing the papillote packets. This will help create steam and cook the fish evenly. Use a meat thermometer to check the internal temperature of the fish. It should reach 145°F (63°C) for safe consumption. Let the fish rest for a few minutes after grilling to allow the juices to redistribute, resulting in a more flavorful dish.

Suggestions de service

To serve Grilled Fish en Papillote, carefully open the parchment to reveal the perfectly cooked fish inside. Be cautious of the hot steam that escapes as you unfold the paper. The fish can be served directly in the parchment for a rustic presentation or transferred to a plate. Pair this dish with a light salad or grilled vegetables to complement the citrus and herb flavors. A chilled glass of white wine or a refreshing lemonade would also make an excellent accompaniment.

Partenaire affilié Pit Boss Grills

Pit Boss Grills

Nous sommes fiers de notre partenariat avec Pit Boss Grills. Élevez votre BBQ avec leurs grils à granules, fumoirs et accessoires de qualité.

Magasiner →

Plus de recettes

medium

90 min

Ingrédients

Fish and Marinade

Herb Mixture

Citrus and Garnish

Parchment Paper

Instructions

Prepare the Fish

Assemble the Papillote

Grill the Fish

Rest the Fish

Trucs & astuces

Suggestions de service

Plus de recettes

Grilled Cedar Plank Salmon

Grilled Trout with Lemon and Herbs

Zesty Garlic Lemon Grilled Shrimp Skewers

BBQ Lobster with Garlic Butter

Grilled Shrimp & Pineapple Skewers

Delicious Grilled Fish Tacos with Zesty Slaw