Easy Steamed Fish in Foil Packets | Creole Food | Thanks Giving

Easy Steamed Fish in Foil Packets.

Happy Thanks Giving To Canadians! Happy Cooking!

Seafood is a huge part of Caribbean cuisine. Being surrounded by water means that we love to lay on the sand, swim and eat seafood. Therefore considering it is the creole month In Saint Lucia, why not start with this creole meal here in France, which reminds me of the famous Fish Friday.
Every Friday night starting at sunset, the residents of Gros Islet fire up their barbecues, grilling everything from chicken, pork to the freshest catch! Of course my favourite was the steamed fish in foil packets on the barbecue grill with lots of garlic and lemon, served with green fig salad (green banana). Such wonderful memories! Okay, okay the nostalgia kicking in!🤪
Cooking fish in foil packets is the easiest way to cook fish ever! Fish in the foil packets will never burn, never stick and never fall into the grill! There’s always a time when we’re craving a quick, delicious seafood meal! This savory steamed fish in foil is ready in about 30 minutes, and its is a quick, easy and healthy option for dinner or lunch. Cooking times will vary depending on the thickness and size of your fish; so while it is cooking, keep checking the fish to make sure it’s to your desired texture.this simple but savory steamed fish in foil is ready in about 30 minutes.
Easy Steamed Fish Fillet in Foil Packets Recipe.

Ingredients:
2 medium whole thick white fish like (barr, sea bass, or red ,snapper, tilapia, salmon, grouper, mahi-mahi, tuna, halibut etc
4 tsp olive oil
Salt and ground black pepper pepper, to taste
2 sprigs fresh parsley,
3 garlic cloves, minced
1/2 teaspoon oregano
1/2 teaspoon cumin
2 onions, sliced
2 lemons, sliced thin and to soak fish
2 tablespoons butter
2 large pieces heavy duty aluminum foil, about 18 to 20 inches long.
1 tablespoon Green seasoning or 1 tablespoon le court bouillon
1 tomato, seeded and cut into thick pieces.
6 tablespoons water (approximately) add more if needed.

Instructions:
Remove any scales from your fish using a serrated steak knife. The areas to look for are the belly and the edges of the fish including the top, near the dorsal fins, and the head. There is nothing worse than having to pick out scales while you’re having dinner. See for full instructions on how to clean sea bass (bar) fish on our Facebook page.
Preheat the grill to Medium-High.
Fill a large bowl with 2 quarts room temperature water and add salt, stirring to dissolve. Add lemon slices but optional.
Add fish and let soak for 10 minutes. Drain fish and pat dry inside and out with paper towels.
In a bowl, add 2 tablespoon olive oil, onions, garlic, cumin, oregano ground black pepper; spoon over fish.
Place the fish in the center of the foil.
Brush the fish all over with olive oil and season generously inside with mixture from bowl.
Stuff the cavity with the parsley stems, sliced lemons.
Place 2 slices of lemon on top of each piece of fish, and butter.
Add tomatoes pieces.
Squeeze lemon juice over fish.
Fold up the edges so that it’s completely sealed and no steam will escape, creating a loose tent.
Heat half of the grill (on one side) on high heat with the cover closed.
When the grill is hot, place the foil packets on the side of the grill and close the grill.
Depending on the thickness of your fish, cook 10 to 15 minutes, or until the fish is opaque and cooked through.
Transfer the fish to a platter and let stand for 5 minutes.
Spoon the fish with gravy from the foil packets.
Garnish with roasted pineapple, lemon slices or as you desire.
Enjoy alone or with green fig salad, rice, or sautéed vegetables.
Bon Appétit!

Cooking Tips When Seasoning Fish:
1) Always use a good quality salt. I would recommend using Cornish Sea Salt or Maldon Salt. Cornish Sea Salt is very salty so you don’t need to use a lot of it and Maldon Salt is a mild salt and is great for sprinkling. It also melts nicely on the tongue.
2) Don’t season fish too far ahead of cooking. Salt extracts moisture which causes the fish to dry out.
3) Try not to use pepper as the main form of seasoning, the flavour can be very strong and overpowering when added to a delicate flavoured fish. I also recommend adding pepper towards the end of cooking because it can burn easily.
4) Gradually season your dish throughout cooking as this will allow you to adjust it to your taste.
5) Use less salt if you’re cooking fish in a sauce because it will intensify as the sauce reduces.

Fish we used:
Bar (French Seabass – “Loup de Mer”)
Other Common Names:
The European seabass, Dicentrarchus labrax, also known as Morone labrax. It is also known as the sea dace in English, loup de mer or bar in French, lavraki in Greek, branzino or spigola in Italian, and lubina in Spanish..

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#steamedfish #creolefood #caribbeanfood

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