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Greek Island Fish Packets

Foil-packet grilling is the no-fuss way to cook. It may even bring back fond memories of summer camping.

Ingredients

    • 1 medium onion, sliced
    • 1 large green bell pepper, sliced
    • 1 large zucchini, sliced (about 2 cups)
    • 1 garlic clove, pressed
    • 1 can (14 1/2 ounces) Italian-seasoned diced tomatoes, undrained
    • 4 firm, white fish fillets (about 4 ounces each) such as red snapper, tilapia or whitefish
    • Olive oil
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 12 pimento-stuffed green olives, sliced

Directions

  1. Prepare grill for cooking at medium temperature. Slice onion, bell pepper and zucchini using v-shaped blade of Ultimate Mandoline. (Or, use Veggie Strip Maker to grate zucchini into long strips, being careful to avoid seeeds.) Press garlic into Small Batter Bowl using Garlic Press; stir into tomatoes.
  2. Cut four 18 x 12-inch pieces of heavy-duty aluminum foil. Place one fourth of the onion, bell pepper and zucchini slices in center of each piece of foil. Spoon 1/4 cup tomato mixture over vegetables; top with 1 fish fillet. Spray fish fillets with olive oil. Sprinkle with salt and black pepper.
  3. Top each fish fillet with 1 tablespoon of the remaining tomato mixture and 3 olives sliced with Egg Slicer Plus®. Fold foil over fish and vegetables; double fold edges to seal, leaving room for steam inside each packet.
  4. Place packets on grid of grill. Grill 18-22 minutes or until fish flakes easily with fork. Remove packets from grill using BBQ Tongs. Open packets carefully to allow steam to escape.