I have been on a cooking in foil kick lately. Just like my Greek Shrimp in Foil Packets. Our summer has just continued to be fabulous so I am looking for anything and everything to put on the grill. I knew I wanted to do fish again, and had really wanted to grab some halibut, but it was soooooo expensive I decided to pass and go with some nice cod. You could use whatever white fish you want though really.
Picking this night to make this dish really was a great choice as well because not only was my daughter over for the night, but Kevin was sick in bed. So I needed something that would be quick, easy, and not a mess to clean up.
This is also a very flexible dish. I used cod but you can use another white fish. I used red bell peppers and bok choy, but you could use any veggies you wanted. I had wanted to throw some Japanese eggplant in there but they didn't have any at the store. Zucchini, summer squash, even some thin slices of lemon would work well in this dish.
I made this along with the Spicy Sesame Peanut Noodles, but rice would be a perfect side because you could use the sauce in the packet to flavor it. However you chose, or whatever you chose, I how you do decide to give this one a try. We loved it, even the sick one gave it a thumbs up.
Citrus Soy Cod in Foil
4 skinless cod fillets (or any firm white fish)
Cracked black pepper
8 heads of baby bok choy
2 large red bell peppers
1/4 cup melted butter
1 1/2 tablespoons low sodium soy sauce
1 lemon, zested and juiced
4 squares of tin foil
Heat one side of your grill to high heat and the other to low. You want to achieve around 400 degrees inside the grill. This dish is grilled over indirect heat.
Check the fish and remove any bones you find, season it with salt and pepper. Slice them into 8 rings. Trim the stem off of the bok choy and cut the head in half. Lay the leaves in the center of the square of tin foil. Cut the top off of the bell peppers and strip out the ribs and seeds. Lay two rings on each pile of bok choy. Top the red pepper rings with a portion of the fish. Mold each packet so the edges will keep the citrus soy butter inside and top each packet with 1/4 of the citrus soy mixture
Mix the butter, soy, lemon juice, and zest in a small bowl. Pour 1/4 of the citrus soy butter over each piece of fish. Seal the packets and grill for 20 minutes.
Serve with noodle or rice.