Orange Roughy Packets with Vegetables
When we use the grill, I enjoy placing vegetables in some aluminum foil, drizzle olive oil and cook them alongside whatever we are preparing at that time. Last night dinner was an adaptation and it was just that: incorporating vegetables with fish. We love orange roughy, but any white flaky fish will be a good alternative. Light and easy, perfect for a great summer night. TIP: Make sure that you keep your face away from the packets while opening as steam will come out and burn.
When we use the grill, I enjoy placing vegetables in some aluminum foil, drizzle olive oil and cook them alongside whatever we are preparing at that time. Last night dinner was an adaptation and it was just that: incorporating vegetables with fish. We love orange roughy, but any white flaky fish will be a good alternative. Light and easy, perfect for a great summer night. TIP: Make sure that you keep your face away from the packets while opening as steam will come out and burn.
- Carbohydrate 24.67055 g
- Cholesterol 0 mg
- Fat 4.61000000144734 g
- Fiber 7.46500029563904 g
- Protein 5.4695725 g
- Saturated Fat 0.640320000199849 g
- Serving Size 1 1 Serving (627g)
- Sodium 49.6213932291956 mg
- Sugar 17.205549704361 g
- Trans Fat 0.449495000039194 g
- Calories 146 calories
Step-by-step
- Fold four 24x12 inch pieces of aluminum foil, heavy duty preferably, in half crosswise. Open and place on a work surface.
- Divide zucchini and summer squash evenly between the pieces of foil and arrange on layers on one half of each piece of foil. Divide equally and add the onions and sliced basil to it.
- Drizzle each packet with 1 tablespoon of wine and ½ tablespoon olive oil. Season with salt and pepper.
- Place the orange roughy fillets in top of each portion of vegetables and season with salt and pepper and the remainder of the olive oil over each fillet.
- Fold and crimp edges of foil to seal packages.
- Build the heat on the grill to a medium heat. Place packets on the grill grate. Close the cover and cook for about 10 minutes.
- Open carefully the packets as steam will escape and garnish with fresh basil leaves.
Trapped steam expands inside heavy-duty aluminum foil, poaching the orange roughy fillets atop a bed of steaming zucchini and summer squash until the fish flakes opaque at sixty degrees Celsius internal temperature. Cooking fish in sealed enclosures requires precise thermal management, especially when scaling quantities up or down.
- Scaling this recipe for larger crowds requires maintaining a single layer of packets on the grill grate to ensure even heat transfer; stacking packets creates insulation and delays cooking.
- Heavy-duty twenty-four by twelve-inch foil is structurally mandatory to withstand expanding steam without rupturing.
- Fresh summer squash and zucchini release significant moisture during cooking, whereas preserved or frozen vegetables require patting completely dry to prevent excess liquid from boiling the fish rather than steaming it.
- Maintain a medium grill heat register around one hundred seventy-five to two hundred degrees Celsius for the ten-minute cook time to prevent scorching the bottom of the foil.
- Open the sealed packets away from bare skin at a forty-five-degree angle to safely vent pressurized steam.
Adjusting portion sizes simply demands proportional scaling of the olive oil and dry white wine per packet. Proper crimping technique locks in aromatics while the fish gently absorbs the surrounding tomato and basil juices.
