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This easy as 1, 2, 3 recipe has been a summer family staple since I was a blushing bride, learning to grill fish. We wont talk about how many years ago that was, Dear Reader. I mean, the blushing bridal part. Lets just say my oldest son is 26 and leave it at that.

So, you may ask- if youre a blushing bride yourself- how do you grill a slab of fresh fish and veggies all at once and have it turn out so tender and flaky and savory that your newly minted partner for life will turn to you and whisper, I knew I married the right girl? Or boy (I make no assumptions around here, goddess forbid).

Well, heres a little secret I learned way back when. Back before cooking blogs and Food TV and Jamie Oliver. I learned it from a woman who liked my paintings. This is the only way to make fish, she told me. Trust me.

I trust you, I answered. Now tell me your secret.

Foil, she said. And onions, garlic and tomatoes. Its a Mediterranean style fish- not the typical butter and Ritz cracker crumbs you get around here (we were living on Cape Cod at the time). This is the real thing, she continued. Real food. Big flavor. Youll love it!

Heres my easy version of Mediterranean fish- grilled (or baked) with spinach, tomatoes, onions and garlic. I also added balsamic vinegar and fresh chopped herbs.

The fish I used this time was halibut. But any hefty white fish will do- cod, haddock, tilapia, or orange roughy would all be brilliant.

Instructions:

Fire up the grill to medium high heat. If you are cooking indoors, preheat the oven to 375ºF.

Tear off a large sheet of aluminum foil and place it on a large platter or tray.

Lay the fish fillets in the center, in a single layer. Squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper.

In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat.

Tear off a second sheet of foil the same size as the bottom sheet.

Turn up all the edges of the bottom sheet a bit to catch any liquid that runs to the edge.

Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl.

Lay the second piece of foil on top of the fish and veggies and crimp the foil closed all around the edges to make a large packet.

Carry the packet with the platter or tray to the grill and carefully transfer the packet to the preheated grill. Cover the grill and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet, and how hot your fire is. The fish should flake easily with a fork, and appear opaque.

Serve with hot cooked rice. I served mine with my tasty Spanish Brown Rice Bake recipe.

This is a safe way for those with celiac disease or food allergies to eat at pot luck barbecues and picnics. Bring your own packets! Make single individual packets for each person to make it easy to share the grill with no danger of cross contamination.



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