Grilled Cod and Summer Squash Packets
Summer squash and tomatoes cook at the same rate as the fish. An easy microwave garlic oil adds depth.
Why This Recipe Works
Gather Your Ingredients
Before You Begin
You can substitute vine-ripened tomatoes for the plum tomatoes in this recipe.
Instructions
1.
Spray centers of four 18 by 14-inch sheets of heavy-duty foil with vegetable oil spray. Microwave oil, shallots, garlic, 1 teaspoon salt, and 1 teaspoon pepper in small bowl until garlic begins to brown, about 2 minutes. Combine squash, tomatoes, capers, and garlic oil in large bowl.
2.
Pat fish dry with paper towels and season with salt and pepper. Divide vegetable mixture evenly among centers of each piece of foil. Top vegetables with fish, then top fish with lemon slices. Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packets.
3.
Grill packets over hot fire, squash side down, until fish is cooked through and vegetables are tender, about 10 minutes. Let rest for 5 minutes. Cut packets open, sprinkle with parsley, and drizzle with extra oil. Serve.
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