Summer time and the livin' is easy!
Summer schedules have us sleeping in late, swimming into the late afternoon hours, and watching basketball playoffs till dark. I love the relaxed vibe of summer and the ways we loosen the reins just a bit. Our boys have been riding bikes around the neighborhood after dinner and soaking up every last minute of sunshine before it sets for the evening. When the weather’s hot outside, the last thing I want to do is heat up the kitchen! I look for recipes that don’t require the oven or stovetop so I prefer to use my air fryer, instant pot or grill instead.
I got that sunshine in my "packet"
Grill packets are a great way to cook everything all together with minimal mess! Everything stays very moist in the packet while it’s grilling, allowing the flavors to deliciously marry together. While my husband is tending to the packets as they cook on the grill, my kids are typically swinging in the backyard and I’m setting the patio table for an outdoor dinner! It’s so relaxing and sets the mood for a mellow evening together. Grill packets can be made with white fish, shrimp, thinly sliced chicken or steak. Choose 2-3 vegetables that will cook through in 10 minutes. Then decide on a grain or carb that you can pair with your meal, like rice, tortillas, pasta, potatoes or a loaf of french bread. Using a foil sheet, layer your meat and vegetables on top of each other. Drizzle with olive oil and season generously with salt, pepper and herbs. I love to add an oil based condiment like pesto, tapenade, or bruschetta as well to add some flavor to the meat while preventing it from drying out! Cook your grill packet over medium high heat for 10 minutes or until the meat is cooked through. Serve atop the side of your choice! Try shrimp with bell peppers and onions served on a tortilla; or ginger garlic chicken with green beans and sliced carrots over rice; or perhaps thinly sliced steak with asparagus and mushrooms and a side of warm french loaf bread. The possibilities are endless!
Tilapia Grill Packets
Ingredients:
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 bunch kale, chopped and spines removed
- 4 skinless white fish filets (halibut, tilapia, or cod)
- ½ tsp dried oregano or parsley
- 1 Tbsp pesto, tapenade or brushetta
- Olive Oil
- Salt and Pepper to taste
- 2 cups quinoa, prepared
Directions:
- Preheat grill to medium-high heat. Spread out four foil sheets, ~12x12 inches. Drizzle a small amount of olive oil on each foil sheet to prevent food from sticking to the packets.
- Add a large handful of chopped kale to the middle of each foil sheet. Season with salt and pepper. On a separate plate, season fish with salt, pepper and dried herbs. Then place on top of kale.
- Top each piece of fish with a spoonful of pesto, tapenade or bruschetta, ~1 tsp. Spread evenly over the fish. Top with a handful of halved cherry tomatoes and minced garlic. Add another small drizzle of olive oil to each packet.
- Fold up the foil packets, making sure all sides are sealed.
- Grill the packets until the fish is cooked through, about 10 minutes. Using tongs, carefully remove the packets to a baking sheet. Let them sit for 1-2 minutes, then carefully open. Watch out for steam! Garnish with salt and pepper. Serve over prepared quinoa.