Foil-Packet Peruvian Fish with Peppers and Tomatoes

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Grill the foil packets, moving them around as needed for even cooking, until the fish is cooked through, 10 to 12 minutes.