| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- Six 6-ounce fillets striped bass, about 1-inch thick, skin-on
- Salt and freshly ground pepper
- 2 medium red onions, very thinly sliced
- 1 red bell pepper, very thinly sliced
- 12 cloves garlic, smashed
- 1 1/2 cups dry white wine, divided
- Olive oil
- 1 small bunch parsley, leaves chopped
- Lemon wedges, to serve
Instructions
- Preheat a grill to medium high.
- Sprinkle the fish fillets with salt and pepper. Divide the onions, peppers, and garlic into 6 portions. Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add 1/4 cup of the wine. Fold the foil into a packet and seal it on all sides. Repeat with packets for the remaining fillets.
- Place the packets on the grill, seam up, and cook until the fish is opaque, about 15 minutes. It is best to test the cook time with the one packet, as cooking time varies grill to grill. Carefully open the packets and serve with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 284 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 32 g |
| Cholesterol | 136 mg |
| Sodium | 709 mg |
Reviews
Followed recipe as written. Absolutely delicious. Wonderful flavor. Nancy’s note about grilling time is important. At med/high setting my grill goes up to 500. 15 – 17 minutes would have been sufficient, even with the super thick filets I used.
Absolutely fabulous dish although I added a few twists. I sauteed green, yellow and red bell peppers with purple onion, portabella mushrooms and garlic in butter before I put them on the fish. I added the olive oil and wine (key ingredient) seasoned with salt, pepper and thyme then cooked in oven. I laid the fish on bearnaise sauce and served with rice pilaf.