Charcoal Grilled Fillets In Foil
Juicy charcoal-grilled fish fillets wrapped in foil, infused with smoky flavors and tender vegetables, perfect for outdoor gatherings or family dinners.
Ingredients
Instructions
- Cut fillets into serving-size portions.
- Cut four 12 x 12-inch pieces of aluminum foil.
- Lightly grease each piece of foil.
- Place fish skin side down on the foil.
- Top with sliced green peppers and onions.
- Mix melted margarine or butter with lemon juice, paprika, and pepper to make the sauce.
- Pour the sauce over the fish and vegetables.
- Fold the foil up over the fish and seal all edges with tight double folds.
- Place the foil package on the grill about 5 inches above hot coals.
- Cook for 25 to 30 minutes or until fish flakes or turns shiny white.
Tips & Substitutions
For a smokier flavor, consider adding some wood chips to the grill. If you don't have fresh fish, frozen fillets can work, but be sure to thaw them completely. You can also substitute green peppers with bell peppers for a sweeter taste, or try adding some fresh herbs like dill or parsley for an extra flavor boost. This dish is versatile and pairs beautifully with Laurie'S Salad.
Serving Suggestions
Serve the grilled fillets directly from the foil for a rustic presentation. They pair well with a side of steamed vegetables or a light quinoa salad. For a complete meal, consider offering a dipping sauce on the side, such as Mom M'S Chili Sauce, or a refreshing drink like Cranberry Cinnamon Tea to complement the flavors.
Storage & Reheating
Store any leftover grilled fillets in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Avoid microwaving, as it can make the fish rubbery. Enjoy them cold in salads or sandwiches for a refreshing meal.
Nutrition & Diet Analysis (per serving)
Each serving of Charcoal Grilled Fillets In Foil contains roughly 186 calories, with 6g protein, 23g carbohydrates, and 10g fat. It is an excellent source of vitamin C (276% of the Daily Value) and dietary fiber (32% of the Daily Value), and a good source of potassium and protein. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of fish for this recipe?
Yes, you can use various types of fish for this grilled fillet recipe. Salmon, tilapia, or cod work well and will absorb the flavors of the sauce nicely. Just adjust the cooking time based on the thickness of the fillets, as some fish may cook faster than others.
Is it necessary to use aluminum foil?
While aluminum foil helps to keep the fish moist and makes for easy cleanup, you can also use a grill basket if you prefer. Just make sure to oil the basket to prevent sticking. Foil packets, however, do lock in flavors and are recommended for this recipe for best results.
What vegetables can I add or substitute?
Feel free to experiment with vegetables! Zucchini, asparagus, or even cherry tomatoes can be great additions or substitutes. Just remember to cut them into similar sizes for even cooking. Mixing in some sliced mushrooms can also add a delightful earthy taste to the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).