This grilled fish fillet in foil packets is a foolproof method that keeps fish moist and flaky while infusing it with lemon and fresh herbs. Cooked over indirect heat in 10-15 minutes, it works with any fresh fish fillet and requires minimal cleanup.
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Place the fish in the center of the foil, season with salt and pepper and drizzle with olive oil.
Place a slice of lemon on top of each piece of fish, then a sprig of herbs on each.
Fold up the edges so that it's completely sealed and no steam will escape, creating a loose tent.
Heat half of the grill (on one side) on high heat with the cover closed.
When the grill is hot, place the foil packets on the side of the grill with the burners off (indirect heat) and close the grill.
Depending on the thickness of your fish, cook 10 to 15 minutes, or until the fish is opaque and cooked through. My porgy fillets took about 12 minutes.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a 275°F oven for 8-10 minutes or eat cold.
heavy-duty aluminum foil · outdoor grill
Yes, any fresh fish fillet works with this method. Adjust cooking time slightly based on thickness; thinner fillets may cook in 10 minutes, thicker ones closer to 15 minutes.
It means placing food on the side of the grill where the burners are off, while the other side heats to high. This gentle, indirect heat cooks the fish evenly without charring the foil.
The fish is done when it's opaque throughout and flakes easily with a fork. Cooking time is typically 10-15 minutes depending on fillet thickness.
Yes, assemble and seal the packets up to 4 hours ahead. Refrigerate until ready to grill.
Yes, heavy-duty foil (18-20 inches) prevents punctures and steam escape. Standard foil is too thin and may tear.
