18 Nebraskaland • July 2021
By Connor Graham
GRILLED FISH IN A BOAT
IN THE FIELD
In a boat of tinfoil that is.
Years ago a friend invited me over for lunch at his
place prefacing that we would be having largemouth
bass caught by him in his farm pond.
He was grilling the fillets in tinfoil "boats" on his
gas grill outside. Grilling fish can be difficult because
it's much more delicate than regular meats like beef
or poultry. To make this easier, place each fillet in its
own tinfoil boat — keeping the meat together and
holding in the juices and seasonings.
Ingredients
•
1 fish fillets (for each individual tinfoil boat)
•
1 lemon or lime
•
1 tablespoon butter
•
Coarse sea salt
•
Fresh ground black pepper
•
Whatever other seasonings you prefer with fish
1. Dry the fillets with a paper towels to remove any
water on the outside. This will help the fish to brown.
2. Tear sheets of aluminum foil large enough to
encompass the fillet and be able to roll the top and
side edges up tight. Make sure the fillet is resting on
the dull side of the foil – shiny on the outside, toward
heat source.
3. Place one fillet in the center of each sheet of foil
with butter. If the fish has skin on one side, that side
should be facing down.
4. Add butter, squeeze a quarter of a lemon or half
of a lime over the fillet. Lightly sprinkle with salt and
pepper. Then add any herbs or spices that you would
like, such as garlic, rosemary, paprika or dill. You can
also toss in vegetables like onions, bell pepper and
carrots.
5. Bend the foil over the fish and fold each edge
so that it becomes a pouch. Use a fork to poke a few
holes in the top to release steam as it cooks.
6. Place the foil packets on the grill. Grill over
medium-high for 5 to 7 minutes (depending on the
size of the fillet) on a gas or charcoal grill.
7. Remove the foil "boat" from the grill with either
a long-handled metal spatula or long-handled grilling
tongs. Enjoy!
Trout grilled in foil with vegetables. OLEG DOROSHENKO, GETTY IMAGES
