fish fillets with tomatoes, squash, and basil

Name: Fish Fillets With Tomatoes, Squash, and Basil
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 2 cup(s) summer squash (yellow, zucchini, pattypan), thinly sliced ...feel free to mix squash types!; 1/4 cup(s) shallots, thinly sliced; 1/4 cup(s) fresh basil, thinly sliced, divided; 1/4 cup(s) fresh basil leaves, whole; 20 - cherry tomatoes, halved; 4 tablespoon(s) white wine; 4 tablespoon(s) olive oil, divided; 1 tablespoon(s) water (if grilling); - kosher salt, to taste; - black pepper, freshly ground, to taste; 4 - 6 oz fish fillets, skinless, white and flaky

(2 RATINGS)

16 Pinches

Lynette C

Gulf Breeze, FL

Updated on Oct 23, 2014

You can use any white flaky fish in this recipe....use what is local for you. I tend to use Amberjack, grouper or snapper. Basically whatever my neighbor caught that day! I can't vouch for the flavor with a heavier fish like tuna or salmon. But feel free to try it. This recipe can be grilled (use heavy duty foil) or baked (use parchment paper).

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prep time 20 Min

cook time 10 Min

method Grill

yield 4 serving(s)

Ingredients

2 cups summer squash (yellow, zucchini, pattypan), thinly sliced ...feel free to mix squash types!
1/4 cup shallots, thinly sliced
1/4 cup fresh basil, thinly sliced, divided
1/4 cup fresh basil leaves, whole
20 - cherry tomatoes, halved
4 tablespoons white wine
4 tablespoons olive oil, divided
1 tablespoon water (if grilling)
- kosher salt, to taste
- black pepper, freshly ground, to taste
4 - 6 oz fish fillets, skinless, white and flaky

How To Make fish fillets with tomatoes, squash, and basil

Step 1

hoose your cooking method, and select the correct vessel for your dish -- foil or parchment paper. Place four 14x12" sheets of foil (grill) or parchment paper (baking) on a work surface. Divide the squash among the parchment paper or foil, arranging on one side of the sheet in thin layers. Sprinkle the shallots and sliced basil over, dividing equally. Scatter the tomato halves around the squash. Drizzle each packet with 1 tbsp wind and 1/2 tbs oil. Add 1/2 tbsp water to each packet if grilling. Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tbsp oil over each.

Step 2

Fold the foil or parchment paper over the mixture and crimp the edges tightly to form a sealed packet. (This can be made 4 hours ahead. Keep refrigerated. Let stand at room temperature for 15 minutes before continuing cooking.).
Step 3

Build a medium fire in a charcoal grill or heat a gas grill to medium-high. Alternately, heat the oven to 400 degrees. Bake or grill the fish until just cooked through (A toothpick poked through the parchment paper will slide through fish easily.) about 10 minutes.
Step 4

Carefully cut open the packets (steam will escape). Garnish with the basil leaves.
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