Reprinted from The Grilling Book by Bon Appetit. Copyright © 2013. Published by Andrews McMeel Publishing.
|2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan)||4 tablespoons dry white wine|
|1/4 cup thinly sliced shallot||4 tablespoons extra-virgin olive oil, divided|
|1/4 cup thinly sliced fresh basil, plus cup basil leaves||Kosher salt and freshly ground black pepper|
|20 cherry tomatoes, halved||4 6-oz. skinless white flaky fish fillets (such as Atlantic cod or halibut)|
Fold four 24x12-inch pieces of heavy-duty foil in half crosswise; open foil and place on a work surface. Divide squash among pieces of foil, arranging in layers on one half of each piece of foil. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each with 1 Tbsp. wine and ½ Tbsp. oil; add ½ Tbsp. water to each packet. Season with salt and pepper. Place a fish fillet atop each portion of vegetables. Season with salt and pepper and drizzle ½ Tbsp. oil over each fillet.
Fold and crimp edges of foil to seal packages. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Place packets on grill grate. Grill until fish is just cooked through (a toothpick poked through the foil will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.
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