Tinfoil Packet Tilefish (Oven or Grill!)
This simple, no-mess method lets the delicate flavor of tilefish shine. Each foil packet steams the fish gently with fresh herbs, tomatoes, and citrus—locking in moisture and flavor.
Ingredients (per foil packet):
1 tilefish fillet
1 Tbsp good quality olive oil
2 small pads of butter
2-3 thin slices shallot (or Spanish onion)
4–5 cherry tomatoes, halved
1 clove garlic, chopped
2–3 slices lemon
1 Tbsp chopped fresh parsley
2 sprigs fresh thyme (or a pinch dried thyme)
Salt and freshly cracked pepper, to taste
Instructions:
Preheat your oven to 400°F (or preheat your grill to medium-high).
Tear off a large sheet of heavy-duty aluminum foil—about 12x18 inches per portion.
On one half of the foil, place the tilefish fillet. Drizzle with olive oil and top with the butter.
Scatter the shallots (or onions), cherry tomatoes, chopped garlic, lemon slices, parsley, and thyme evenly over the fish. Season with salt and pepper.
Fold the other half of the foil over the fish to create a pouch. Carefully crimp and seal the edges tightly all the way around to form a packet—this traps steam and flavor inside.
Place the foil packet on a baking sheet (for oven) or directly on the grill grates.
Cook for 15–20 minutes, or until the fish flakes easily with a fork. (You can check the fish my carefully opening a corner of the packet — watch for steam!) Cooking time may vary slightly depending on the thickness of the fillet.
Carefully open the packet (watch for steam!), plate the fish with its juices, and serve immediately.
Tips:
Serve with crusty bread, rice, or a side of grilled vegetables.
These packets can be made ahead of time and stored in the fridge until ready to cook.
