Name: Foil-Packet Striped Bass with Peppers and Tomatoes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: peruvian
Ingredients: 2 bell peppers (any color), thinly sliced; 1 small red onion, thinly sliced lengthwise; 1 Fresno chile pepper, halved lengthwise and sliced; 8 thyme sprigs; 1 cup orange cherry tomatoes; 5 tablespoons extra-virgin olive oil; Kosher salt; 1/2 cup apple cider vinegar; 4 6-ounce skinless mild white fish fillets, such as striped bass

Directions

Preheat a grill to medium high. Combine the bell peppers, red onion, chile pepper, thyme sprigs and cherry tomatoes in a bowl; toss with 3 tablespoons olive oil and 1/2 teaspoon salt.
Lay out four 20-inch-long sheets of heavy-duty aluminum foil. Top each sheet with a pile of vegetables, then add 2 tablespoons vinegar to each.
Place a fish fillet on top of each pile of vegetables; drizzle each with 1/2 tablespoon olive oil and season generously with salt. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
Grill the foil packets, moving them around as needed for even cooking, until the fish is cooked through, 10 to 12 minutes.

Photograph by Andrew Purcell

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Foil-Packet Striped Bass with Peppers and Tomatoes

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