In the summer, my go-to meals are always foil packets cooked on the grill.
Beyond being quick and easy, grilled foil packets are a favorite of mine for many reasons:
- The possibilities are endless. Just take whatever fresh, in-season ingredients you have on hand, toss them into foil packets, and let the grill work its magic, deliciously melding and blending basic ingredients into very flavorful bites.
- There’s no need for a sweltering kitchen for this hot meal, since the grill does all of the work. In mid-July, this is a big deal.
- Best of all: foil packets make for the easiest clean-up ever, with absolutely no pots and pans to wash. Any time of the year, this is a very big deal.
Lately Meat-and-Potatoes-Guy and I have been loving this particular grilled foil packet recipe, which features tender white fish with fresh summer tomatoes and basil.
My favorite part: it’s so easy to prepare, and ready in about 20 minutes.
And the results are scrumptious: flaky grilled fish and warm cooked tomatoes are complemented by flavorful white wine, garlic, and rich olive oil.
The subtle flavors just sing summer, they’re so light and fresh.
Here’s the complete, printable recipe for Tomato-Basil Grilled Fish Foil Packets:
- Serving size: 2
- Calories: 303
- Fat: 18.8g
- Saturated fat: 2.7g
- Carbohydrates: 6.2g
- Sugar: 3.3g
- Sodium: 95mg
- Fiber: 1.5g
- Protein: 27.3g
- Cholesterol: 62mg
Lycopene (from tomatoes) - supports eye health and eyesight, boosts immune system
Manganese (from garlic) - an antioxidant that promotes a strong immune system, builds strong and healthy bones, promotes high energy levels, improves memory
Oleic acid (from olive oil) - maintains hydrated, smooth, supple, resilient skin
Vitamin B-6 (from garlic) - improves mood and brain function
Vitamin C (from tomatoes) - detoxes the body, protects against free radicals and pollution, builds a strong and healthy immune system, promotes clear and smooth skin
Vitamin E (from olive oil) - a potent antioxidant for a strong immune system, healthy vision, and clear and smooth skin
Vitamin K (from basil) - helps build strong and healthy bones, keeps skin clear, supple and smooth
Total Time: 20 minutes
Prep: 10 minutes
Cook: 10 minutes
Yield: 2 servings
- 8 ounces wild cod (or other white fish such as haddock or halibut)
- 8 ounces cherry tomatoes, sliced
- 2 cloves garlic, minced
- 2½ tablespoons olive oil
- 1 tablespoon dry white wine
- ½ teaspoon onion powder
- 3 tablespoons basil, chopped
- Salt and freshly ground black pepper
- Prepare grill for medium-high heat (about 400 degrees F).
- Tear off two large squares of aluminum foil, each about 10 inches in length. Fold each in half to create a fold line, then open, like a book.
- Cut the fish into two equally-sized portions and place one piece in the center of the left half of each piece of foil, near the fold line.
- Arrange equal amounts of tomato and garlic over each piece of fish.
- Season well with salt and pepper.
- Fold up the sides of the left half of the foil, creating a ’bowl’ that contains the food.
- Whisk together the olive oil, wine, and onion powder until thoroughly combined.
- Drizzle the oil mixture all over the fish and tomatoes.
- Fold over the right half of the foil, covering the food. Carefully roll the top half of the foil together with the edges of the left half of the foil, sealing all edges and creating an air-tight packet.
- Place the packets right-side-up (with the tomatoes on top) directly on the grill. Cook for about 10 minutes.
- Use a spatula to remove the packets from the grill, and plate.
- Use kitchen shears or a knife to cut a slit through the top center of each packet to fold open. Open carefully - the steam that will rise from each packet is very hot. Check to be sure fish is opaque and cooked through to the center. If fish is not cooked through, place back on the grill for 5-7 minutes more.
- Top the fish with freshly chopped basil.
- Serve the fish pockets directly in the foil to retain all of the flavors from the oil, wine, and seasoning.
*I calculate nutrition information at Calorie Count.
Here are all of the key ingredients you’ll need to get started.
Begin by preparing the grill for medium-high heat (about 400 degrees F).
Then grab a couple of cloves of garlic and mince them up.
Also slice up some fresh cherry tomatoes.
Next, tear off two large pieces of aluminum foil.
Fold each piece in half to create a fold line, then open, like a book.
Cut some wild-caught cod (haddock or halibut works as well) into two equally-sized portions and place one piece in the center of the left half of each piece of foil, near the fold line.
Then toss plenty of the tomatoes and garlic over each piece of fish.
Season the fish and tomatoes well with salt and pepper.
Next, fold up the sides of the left half of the foil, creating a ’bowl’ that contains the food.
Then grab a bowl and whisk together some olive oil, a splash of dry white wine, and a bit of onion powder until thoroughly combined.
And drizzle the oil mixture all over the fish and tomatoes.
The next step is the most important: sealing up the foil packets.
It’s best to go careful and slow with this step to make sure every side is sealed – – this prevents any of the oil or wine from spilling out of the packets while cooking.
Fold over the right half of the foil, covering the food.
Carefully roll the top half of the foil together with the edges of the left half of the foil, sealing all of the edges and creating an air-tight packet.
Then just toss the packets right-side-up (with the tomatoes on top) directly on the grill to cook.
While the fish is cooking away, grab some fresh basil leaves and pile them up.
Then roll up the pile and cut thin slices, creating ribbons of basil.
Use a spatula to remove the packets from the grill, and plate. So quick and easy!
Use kitchen shears or a knife to cut a slit through the top center of each packet to fold open.
Open carefully – the steam that will rise from each packet is very hot.
(If the fish is not yet opaque and cooked through to the center, just place the packets back on the grill for a few minutes longer.)
Top the fish with the basil you just chopped.
Then, most important, serve up the fish pockets directly in the foil to retain all of the flavors from the white wine and olive oil.
The result is a very subtle, light, fresh, and summery meal.
The grill does an excellent job of melding the flaky grilled fish, warm cooked tomatoes, rich garlic-seasoned olive oil, and flavorful wine into yummy, light and fresh bites.
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