Foil-Packet Striped Bass with Peppers and Tomatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 364
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 32
- Cholesterol
- 136
- Sodium
- 825
- Total: 40 min
- Active: 30 min
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.