Weekend Recipe: Grilled Cod and Summer Squash Packets | KCET
Weekend Recipe: Grilled Cod and Summer Squash Packets
Summer squash and tomatoes cook at the same rate as the fish. In this recipe from Cook's Country, an easy microwave garlic oil adds depth.
For an easy weeknight dinner on the grill, we paired cod with summer squash and tomatoes, which all cook at the same rate. We made a quick microwave garlic oil for depth of flavor and then we placed everything in a foil packet, where it cooked in just 10 minutes.
Grilled Cod and Summer Squash Packets
½ cup extra-virgin olive oil, plus extra for drizzling
2 shallots, sliced thin
6 garlic cloves, sliced thin
Salt and pepper
1 pound yellow summer squash, sliced 1/4 inch thick
12 ounces plum tomatoes, sliced 1/2 inch thick
¼ cup capers, rinsed
4 (6-ounce) skinless cod fillets, 1 to 1 1/2 inches thick
1 lemon, sliced 1/4 inch thick
2 tablespoons minced fresh parsley
More Weekend Recipes
You can substitute vine-ripened tomatoes for the plum tomatoes in this recipe.
1. Spray centers of four 18 by 14-inch sheets of heavy-duty foil with vegetable oil spray. Microwave oil, shallots, garlic, 1 teaspoon salt and 1 teaspoon pepper in small bowl until garlic begins to brown, about 2 minutes. Combine squash, tomatoes, capers and garlic oil in large bowl.
2. Pat fish dry with paper towels and season with salt and pepper. Divide vegetable mixture evenly among centers of each piece of foil. Top vegetables with fish, then top fish with lemon slices. Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packets.
3. Grill packets over hot fire, squash side down, until fish is cooked through and vegetables are tender, about 10 minutes. Let rest for 5 minutes. Cut packets open, sprinkle with parsley and drizzle with extra oil. Serve.
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