Grilled Parmesan Fish Foil Packs – Alaskan pollock topped with parmesan cheese over seasoned zucchini & yellow squash, wrapped in foil and grilled.
Disclosure: This recipe post is sponsored by Dish on Fish. Thank you for supporting the organizations that support The Wholesome Dish!
This recipe is perfect for summer! It’s light, yet satisfying. It makes good use of abundant summer squash. And, it’s made on the grill. Seafood is a perfect option for summer and can be easily prepared on the grill.
The star of this dish is Alaskan pollock. Alaskan pollock is a fish that’s generally under utilized by the home cook. However, it’s commonly used in the restaurant industry. When you see a restaurant menu that lists a generic white fish option, like fish and chips or white fish sandwich, that white fish is often Alaskan pollock.
I encourage you to try it at home. It’s very versatile. It’s great for baking, broiling, sautéing, and even grilling.
Alaskan pollock is also inexpensive. It can be an affordable substitute for cod, flounder, and sole.
I’ve partnered with the National Fisheries Institute (NFI) to encourage Americans to eat more seafood! NFI has launched a blog called Dish On Fish. The website encourages Americans to eat seafood at least 2-3 times a week in order to reap all the health benefits that seafood has to offer.
This parmesan fish foil packet recipe starts by piling sliced zucchini and yellow squash in the center of a large piece of heavy duty aluminum foil. If you don’t have the heavy duty foil, try using a double layer of regular foil.
The squash gets coated in olive oil, salt, pepper, and Italian seasoning. Skinless Alaskan pollock fillets are placed on top of the squash.
Alaskan pollock fillets can be large. To keep the foil packs manageable, the pollock should be cut so that each piece is 5 inches long or less.
The fish is topped with olive oil, salt, pepper, and grated parmesan cheese. The aluminum foil is folded and rolled up to create a sealed packet. Then, the foil packs get placed on the grill for about 15 minutes.
Once grilled, the fish has a flavorful coating of tangy melted parmesan cheese and the vegetables are fork tender.
Watch these videos for more Easy Dinner recipes:
- 2 medium zucchini
- 2 medium yellow summer squash
- 2 tablespoons olive oil divided
- 1/2 teaspoon salt divided
- 1/4 teaspoon ground black pepper divided
- 1/2 teaspoon Italian seasoning
- 1 lb. Alaskan pollock fillets skinless
- 2 tablespoons grated parmesan cheese
- Preheat grill to 375 degrees F°. Lightly oil the grill grates.
- Cut the ends off the zucchini. Cut them in half, lengthwise. Then, cut them into 1/4 inch thin slices (making a half moon shape). Repeat with the yellow squash.
- Tear off four pieces of heavy duty aluminum foil, about 1½ feet long each (or use a double layer of regular aluminum foil). Divide the zucchini and yellow squash between the pieces of foil, gathering the squash in the middle of each sheet.
- Drizzle 1 tablespoon of olive oil over the squash (dividing the oil between the foil packs). Sprinkle the squash with 1/4 teaspoon salt, 1/8 teaspoon pepper, and the Italian Seasoning. Use your fingers to lightly toss the vegetables in the seasoning.
- Pat the fish dry. Cut the fillets so that no piece is longer than 5 inches in length. Divide the fish pieces between the foil packs, placing the fish on top of the squash piles. Brush the fish with 1 tablespoon of olive oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle parmesan cheese evenly on top of the fish.
- Bring the longest ends of the foil up over the fish and roll them together. Then, roll the short ends in, making sealed packets.
- Place the packets on the grill over indirect heat. Grill for 15-17 minutes, until fish is 145 degrees F°.
- Let the fish packs cool for 5 minutes before serving.
If making in the oven, preheat to 375 degrees F°. Place the foil packets on a baking sheet. Bake the prepared foil packs for 15-17 minutes as directed in the recipe.
This is a sponsored conversation written by me on behalf of Dish on Fish. The opinions and text are all mine.