Because it has been in the 80s for about a week now (yay!), I’ve started reverting back to my warm-weather habit of cooking on the grill at least a few times per week. Today I really wanted to grill some fish, but I always run into the problem of fish sticking to the grill and falling apart once it’s cooked. I realized I could circumvent this issue, and cook some veggies along with the fish, if I put everything into a foil packet on the grill.
It worked wonderfully, and is easy to boot. I just put each fish fillet on a large piece of foil and topped them with a mixture of spinach, chard, and red bell pepper. For the vinaigrette, I added orange halves to the grill for the last five minutes of cooking, then mixed their juice with olive oil and herbs. I poured it over the cooked fish and greens, and voila – the perfect spring lunch.
Tilapia with Grilled Orange Vinaigrette
4 tilapia fillets
Salt and pepper to taste
1 tsp dried thyme
1/2 a large bunch of chard, chopped
~5 cups spinach, chopped
1/2 a large red bell pepper, chopped
2 oranges, halved
Handful of cilantro, chopped
1/2 a bunch of green onions (or green garlic), chopped
Preheat grill to medium heat (about 350 degrees). Season the fish with salt, pepper, and thyme. Place each in a large piece of foil sprayed with cooking spray and drizzle a bit of olive oil over each. Combine spinach, chard, and bell pepper and top each piece of fish with the mixture. Drizzle a bit more olive oil over the veggies, season with salt and pepper, and close up the foil packets to seal.
Place packets on grill and cook 20 minutes. Rub oranges with olive oil or cooking spray and place cut side down on the grill in the last five minutes of cooking.
While fish is cooking, combine cilantro, green onions, and 1/2 cup of olive oil in a bowl.
Remove everything from the grill. Squeeze orange juice into herb/oil mixture and season with salt and pepper. Stir well. Spoon a bit of the dressing over each fish fillet and serve.