Tuesday, August 21, 2012

On the Grill: Fish and Foil Packet Veggies!

I had an abundance of those little colorful, sweet bell peppers left over from my Ladies Night In! party that I wanted to incorporate into my dinner tonight.  As I searched the freezer for a protein to pair with the little peppers, I came across some frozen Pacific rockfish filets. (We catch a lot of rockfish when we go fishing off the coast of San Diego... and since we don't get around to eating them all at once, my dad vacuum seals the filets so we can put them in our freezers)

Amy checking the size on this little rockfish

Rockfish are the most common near-shore fish on the West Coast, there are over 70 different varieties! While there are taste differences in several varieties, all rockfish -- also known as rock cod or Pacific snapper -- are firm, lean, mild-flavored fish.

I soon had a colorful, healthy fish dish beginning to develop in my mind..... Grilled Rockfish with Sweet Bell Pepper, Corn, and Tomato Salad!

For the Rockfish:

In a small bowl I combined 3 tablespoons olive oil, 1/2 tsp. crushed garlic, 1/2 teaspoon dried basil, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 2 tablespoons lemon juice, 2 teaspoons fresh, chopped basil. I placed the rockfish filet (skin side down) in a baking dish and poured the marinade over the fish. I then covered the dish with plastic wrap and placed in the fridge for about an hour, turning the fish occasionally.

For the Sweet Bell Pepper, Corn, and Tomato Salad:

In a bowl I combined about 1/2 cup corn, 1/2 cup chopped sweet bell peppers (I used red, orange, and yellow), a big handful of cherry tomatoes, and 1 tablespoon fresh, chopped basil.  When combined, pour mixture into a large piece of foil.  Drizzle 1 tablespoon olive oil and 1 tablespoon balsamic vinegar over the top of the mixture, then season with salt and ground black pepper. Close foil packet, gathering at sides and top.

While the fish was marinating, I did a quick workout of push-ups, sit-ups, lunges, and jumping jacks... and then preheated the grill. :)

On the preheated grill, I placed the fish (skin side down) and the foil packet of veggies. I was doing other things around the kitchen and lost track of time, but I would say I grilled the fish for about 6 minutes on each side over medium heat.

You can tell the fish is done because it will get flaky.  I moved the foil packet around on the grill a few times to make sure all the veggies were getting heated. When the fish was done, I removed the fish and the foil packet from the grill.

I placed the cooked fish on a plate and topped with the sweet pepper, corn, and tomato salad.

I also threw some baby spinach on the plate for some more color and to balance out my dish... plus, baby spinach is nutrient-rich addition to any meal!

I seriously love grilling.... it's quick, easy, healthy, and there is barely any clean up!


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