1 1/2 pounds halibut, cod or red snapper fillet, cut into 4 pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground or coarse ground pepper
1 (14-ounce) can artichoke heart quarters, well-drained
1 1/2 cups shredded carrot
1/4 cup shredded fresh basil leaves
1/4 cup pitted kalamata olives, halved
2 teaspoons freshly grated lemon zest
1/4 cup lemon juice
Heat gas grill on medium or charcoal grill until coals are ash white.
Tear off 4 (18x18-inch) sheets of aluminum foil. Place
1 piece fish on center of each piece of foil; season with salt and pepper. Evenly top each piece with artichokes, carrots, basil leaves, olives and lemon zest. Drizzle with butter and lemon juice. Bring edges of foil up to center; tightly seal top and sides.
Place foil packets onto grill; close lid. Grill 10-15 minutes or until packets are puffed and internal temperature of fish reaches 145°F and fish flakes easily with fork.
Open fish packets carefully to avoid escaping steam. Place fish and vegetables onto serving plates.
- Fish packets can be assembled up to 6 hours ahead. Place packets onto baking sheet to refrigerate.
- The carrots can be either shredded or cut into small julienne strips. Packaged coarsely shredded carrots can be found in the produce section of the supermarket.