Grilled Fish En Papillote

fish en papillote

these are my new favorite. Incredibly easy to prepare and I love that I can make the foil packets in the morning, go to work, return, heat the grill, pop them on and dinner is served in 10 minutes. But the best part of all.. The flavor. To. Die. For!

mediterranean meet Southwest. As you have probably figured out by now, my style of cooking leans on the Mediterranean side. I use lots of lemons and olive oil. Limes too. For this recipe, although I started off Southwest, using McCormick’s Southwest seasoning, I couldn’t help but throw in some Mediterranean flare to this French classic. It worked like a charm. See, cuisines can get along. This one’s in love and I’m in love with it! So bright. So fresh. And the Southwest flavor boosts it to a whole new level, which flavors the juice to perfection. Don’t forget to grab a French baguette while at the grocery store or bakery, it’s mandatory for sopping up that liquid heaven.

en papillote is French for in parchment but for the grill, a heavier paper like aluminum foil  is needed to withstand the direct heat. Works in the oven as well but the flavor of the grill really makes this steamed dish sing summer grilling, in a great way.

Southwest seasoning is courtesy of McCormick for #FishFriday.

for more Fish on Friday recipes, check out: Sesame Salmon with Sweet Jalapeño Soba, Miso Glazed Sea Bass, and Grilled Grouper with Radish Salsa. 

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McCormick southwest spice

grilled fish en papillote



Grilled Fish En Papiotte

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: serves: 4

Grilled Fish En Papiotte

© 2014 Tweet and Eats


  • 1/2 pound red bliss potatoes - thinly sliced (1/8-inch)
  • kosher salt / fresh finely ground black pepper
  • 2 teaspoons southwest seasoning
  • 1 1/4 pound wild flounder, fluke or sole (8 fillets)
  • 1 large yellow or orange bell pepper - thinly sliced
  • 1 pint cherry tomatoes - halved
  • 1/2 cup white wine
  • 1/2 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup unsalted butter
  • 1 cup fresh cilantro leaves
  • 1 lime - cut into wedges


bring salted water to a rolling boil in a 4-quart pot over hight heat. Add potato slices and cook until tender crisp, 5 minutes. Drain. Divide into four equal portions. {If preparing ahead: Immediately place drained potatoes in a large bowl of salted, ice water to stop the cooking. Drain, before assembling}

heat 1/2 the grill over medium heat until heated to 400 degrees F.

to assemble the en papillotes: Arrange 4 large rectangles of aluminum foil (about 16-inches long) on your countertop. Place a small sheet of parchment paper on each piece of foil. Divide and place potatoes on top of the parchment, lengthwise and season with 1/4 teaspoon southwest seasoning, 1/4 teaspoon salt and 1 turn on the pepper mill. Place 2 fish fillets on top of the potatoes, season with 1/4 teaspoon southwest seasoning, 1/4 teaspoon salt and 1 turn on the pepper mill. Divide and top fish with yellow pepper slices, tomatoes and season with 1/4 teaspoon salt and 1 turn on the pepper mill. Repeat remaining foil rectangles.

drizzle on top of each fish / vegetable pile with 2 tablespoons wine, 2 tablespoons olive oil, 1 tablespoon lemon juice and dollop the top with 2 tablespoons butter. Place another (16-inch long) piece of aluminum foil on top of each fish / vegetable pile. Fold and crimp the two pieces of foil, to seal, forming a packet into an oval shape. {Note: be sure, it’s tightly sealed so the steam does not escape}. Repeat remaining.

place foil packets onto the side of the grill that’s lit, lower the lid and cook 4 minutes. Move packets to the side of the grill that’s not lit, lower lid and cook 6 minutes. {Note: Grill’s temperature should read around 400 degrees F}. Remove packets. Carefully cut open. Garnish each packet with 1/4 cup cilantro leaves. Serve lime wedges on the side.


Can prepare foil packages up to 8 hours ahead, keep refrigerated until ready to grill.

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