| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 364 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 32 g |
| Cholesterol | 136 mg |
| Sodium | 825 mg |
Reviews
Easy and super tasty. I used half of the vinegar required and it was enough for me. Also, I used red pepper chili flakes in place of the chili pepper. I added northern beans to the packets and cooked the packets for about 17-18 minutes.
This dish is very good. Made it as the recipe said. Will have this again. I wish I could find the nutrition for this recipe.