Recipe: Foil Fish

Now that we’re getting close to summer-time this one is bound to be a hit with you and your BBQ.  It was submitted by Mama N from Austin TX!!!    “The kids love “undoing” the package ;).”

Foil Fish


  • Fish filets (“I get the individually vacu-packed tilapia from Costco”)
  • butter
  • olive oil
  • lemon slices
  • spices (basil, etc.)


Take the fish  and put the filet in a piece of tinfoil with a some butter and olive oil and lemon slices on top with basil (or really whatever you feel like putting on top) and then just grilling it in its little “packet” for about 7 min.

Prep time:  5 min

Cook time:  7 min (starting with frozen filets)

Recipe: Jerk Marinade

As a follow up to my posting on Marinades, I thought I would share the below marinade recipe sourced from Bon Appetite. I also included the “formula to a good marinade” below.



Jerk Marinade

Makes about 1 cup, enough to marinate 2 lb. of chicken (skin-on thighs, legs, or wings) or pork (chops, loin, or boneless shoulder)


  • 6 Tbsp. vegetable oil, divided
  • 1/4 cup fresh lime juice
  • 4 scallions, coarsely chopped
  • 4 Scotch bonnet or habanero chiles, stemmed, seeded, coarsely chopped
  • 3 garlic cloves, roughly chopped
  • 2 Tbsp. fresh thyme
  • 1 Tbsp. fresh minced peeled fresh ginger
  • 1 Tbsp. (packed) dark brown sugar
  • 2 tsp. allspice berries
  • 1 tsp. kosher salt puls more
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. distilled white vinegar
Ingredient information: Habaneros and Scotch bonnets – extremely hot chiles – are available at better supermarkets and at Latin markets.
  • Puree 4 Tbsp. oil and the next 10 ingredients in a food processor until smooth.
  • Transfer 1/4 cup marinade to a small bowl and make sauce…
  • Whisk in vinegar and remaining 2 Tbsp. oil and season to taste with salt.
  • Refrigerate sauce.
  • Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade.
  • Cover and chill for at least 3 hours or overnight.
  • Remove meat from marinade, pat dry, and grill.
The finish:
Spoon reserved sauce over grilled meat.

source: Bon Appetite, July 2011


“Marinade Math”

+ Acid (citrus juice, vinegar, or wine tenderizes and focuses the flavors)

+ Salt (Kosher salt – or soy or fish sauce – allows seasonings to penetrate)

+ Alliums (garlic, shallots, or onions are a must for a muscular marinade)

+ Sugars and & Syrups (Used judiciously, sweetness balances all the flavors)

+ Chiles (where there’s smoke there should be fire)

+ Herbs (fresh, summery herbs – like cilantro, oregano, and basil – work better than dried)

source: Bon Appetite, July 2011

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