Who says one must use lemons with fish? As you see, we paired with the citrusy goodness of oranges instead. Created for 2, this recipe can easily be upscaled for as many as you need to feed. It’s just right for a very quick and easy meal to throw together during the lazy days of summer... a 15-minute meal. In the time it takes to heat up your grill (or oven or toaster oven), your packets will be ready. We do declare, get yourself some Mis Rubin’s Creole Magic and Fish Magic for a dee-lish fish dish like no other! (PS... grab your peppers and onions off the salad bar at your grocery store to make prep even faster.) PS. These can be made up to a day ahead too!
parchment paper foil
2 servings of fileted fish (your preference of fish and amount)*
Mis Rubin’s Fish Magic
1 stick butter, melted
1 tablespoon Mis Rubin’s Creole Magic
2 tablespoons garlic paste (in tube/produce department)
4 cups sliced bell peppers and onions
1 large orange
1-15 ounce can Mexican corn, drained
a few grape tomatoes
fresh parsley
Tear 2 sheets of heavy-duty foil into 14-16” long pieces.
Tear 2 sheets of parchment paper just a bit smaller to cover foil.
Dust fish pieces on all sides with Fish Magic and set aside.
Melt butter for about 20 seconds in microwave. Stir in Creole Magic and garlic.
Pour over peppers and onions in a bowl.
Zest the orange into the buttered vegetables.
Slice orange in half. Juice one half into the vegetable-butter mixture and slice the other half into thin slices.
Toss vegetables to mix well.
Put 1/4 of the vegetables onto each of the 2 parchment-lined foils and scatter with a little of the corn. Top each bed of veggies with fish. Lay slices of orange over fish and cover with remaining vegetables and more corn. Scatter with tomatoes and chopped parsley. Wrap each pouch tightly.
Place over hot grill and cook about 11 minutes. ( Check for flaky doneness. It may take a bit longer depending on the size and thickness of your fish .) Serve immediately.
Enjoy with a simple side salad or seasoned rice. Lightly toasted crusty bread for sopping the tasty juice is good too!
*We used barramundi filets but any fish you love will work just fine. Make with shrimp, scallops and other shellfish too!