Fish, Corn, and Chorizo Grill Packets

Fish, Corn, and Chorizo Grill Packets
Anna Williams
The fish, corn, and chorizo all cook together on the grill in foil packets, making prep and cleanup a breeze.

Get the recipe for Fish, Corn, and Chorizo Grill Packets.
Serves 4
preparation
15
minutes
cooking
35
minutes

Ingredients

1
tablespoon
olive oil, plus more for the grill
3
cups
corn kernels (from 3 to 4 ears)
4
ounces
cured chorizo, thinly sliced
kosher salt and black pepper
4
6-ounce skinless black bass, tilapia, or Pacific halibut fillets
8
sprigs fresh oregano, plus leaves for serving
lime wedges, for serving (optional)

Directions

  1. Heat grill or a grill pan to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate or grill pan.
  2. Toss the corn, chorizo, and ¼ teaspoon each salt and pepper in a medium bowl. Dividing evenly, place the corn mixture in the center of four 12-by-24-inch pieces of heavy-duty foil. Top with the fish and oregano sprigs, drizzle with the oil, and season with ¼ teaspoon each salt and pepper. Fold the foil over and seal the edges to form 4 packets.
  3. Place the foil packets on the grill and cook, covered, until the fish is opaque throughout, 12 to 15 minutes. Carefully open the packets and transfer the fish and vegetables to a plate. Sprinkle with the oregano leaves and serve with the lime wedges, if desired.
Dawn Perry
July 2013

Nutritional Information

  • Per Serving
  • Calories 396
  • Fat 19 g
  • Sat Fat 6 g
  • Cholesterol 99 mg
  • Sodium 722 mg
  • Protein 42 g
  • Carbohydrate 15 g
  • Sugar 3 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 33 mg
What does this mean? See Nutrition 101.