Recipe by James Eddington propretier of Eddington's of Exeter
Wrap whitefish in foil before barbecuing. Serve unopened parcels and wait for your guests to appreciate the wonderful aroma that greets them!
- Butter, for greasing -
- Whitefish - 6 skinless fillets
- Fresh Tomatoes - 6
- Ontario fresh/frozen garlic - 1 bulb(minced) or 6 frozen cloves
- Green Onions - 6
- Olive Oil - 2 tbsp
- Lemon Juice - 1 tbsp
- Sugar - 1 tsp
- Dill, Cilantro and Parsley - whole or chopped
Butter 6 large sheets of foil. Lay each whitefish fillet on a sheet of foil. Cut each tomato into 6 wedges and pile them on top of whitefish. Scatter minced garlic and onions over the tomatoes. Whisk together the oil, lemon juice and sugar and drizzle over top. Finally, add your fresh herbs to each parcel. Close parcel, securing seams well, then cook over medium-high heat for 8-10 minutes, turning parcels once. Let sit for approximately 2 minutes and serve sealed.
Chef's Fish Tips: When grilling fish......
2 minutes per side for thin fillets on med/hot heat.
3 minutes per side for medium fillets on med/hot heat.
3.5 minutes per side for thick fillets on hot heat.
Fillets should be more opaque in colour and flake apart easily with a fork.