fish fillets with tomatoes, squash, and basil
(2 ratings)
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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).
(2 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
10 Min
method
Grill
Ingredients For fish fillets with tomatoes, squash, and basil
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2 csummer squash (yellow, zucchini, pattypan), thinly sliced ...feel free to mix squash types!
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1/4 cshallots, thinly sliced
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1/4 cfresh basil, thinly sliced, divided
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1/4 cfresh basil leaves, whole
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20cherry tomatoes, halved
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4 Tbspwhite wine
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4 Tbspolive oil, divided
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1 Tbspwater (if grilling)
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kosher salt, to taste
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black pepper, freshly ground, to taste
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46 oz fish fillets, skinless, white and flaky
How To Make fish fillets with tomatoes, squash, and basil
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1hoose 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.
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2Fold 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.).
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3Build 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.
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4Carefully cut open the packets (steam will escape). Garnish with the basil leaves.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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