Learn How to Grill Fish in Foil

Cooking fish on the grill is a great way to serve up some serious flavour in no time, not to mention that there are many health benefits of eating fish. Even with taking precautions to keep the meat from sticking, though, grilling delicate pieces of fish can be a risky business. Use foil instead to avoid a fish fiasco. Just simply make a foil packet for fish to rest in and throw on the grill. You’ll have a healthy, foolproof fish dinner in minutes.

There are many benefits for using foil to grill up your favourite fish fillets.

It’s easy: Have no fear of your prized perch sticking to hot grill grates. Take the gamble out of grilling fish by making a foil basket instead.

It’s quick: The foil conducts heat and helps to steam fish in just minutes.

It holds up: Delicate, flaky fillets can’t stand up against many forms of cooking. Keep things together in a cozy foil nest.

It finds the flavour: Add herbs and aromatics to infuse the meat of the fish with delicious flavour while cooking.

Choose your fish

One great thing about cooking fish is that there are endless varieties, each with their own unique flavour. Because you’re not cooking directly on the grill grates, there’s no need to worry about selecting a sturdier fish that will survive high heat. Hearty fillets such as salmon or tuna both have a distinct flavour, whereas light fish like tilapia and cod have mild flavours and work well with a variety of spices. Try to use fresh over frozen fillets whenever possible.

Grease foil

Tear about a 10 inch x 10 inch sheet of foil for each fillet. Use cooking spray or butter to lightly grease one side of foil.

Add herbs and aromatics

Throw in your favourite flavours to cook with the fish. Lemon slices, rosemary, and paprika are great options. You can even add in fresh vegetables like carrots, peas, and onions.

Grill over indirect heat

Light one side of the grill and leave the other side off. Use tongs to place the foil on the unlit side and allow the fish to steam in about 5-7 minutes.