Delicious & Easy

Surfer-Style Grilled Fish & Vegetable Packets


Light a charcoal grill and bring to medium heat or preheat a gas grill to 350°F.

Make Donald Takayama’s Teriyaki Sauce.

In a large bowl, combine tomatoes, squash, onion, olives, lemon juice, oregano, and capers. Set aside.  

To make a packet, lay out a 20-inch sheet of heavy-duty aluminum foil and coat top of foil with cooking spray. Place one portion of fish in center of foil and season to taste with salt and pepper.

Top each portion of fish with about ¾ cup of vegetable mixture and ½ teaspoon garlic. Drizzle each with 1 teaspoon olive oil and 1 teaspoon teriyaki sauce. Fold foil over, leaving room for steam to gather, and pinch seams to seal tightly. Repeat process with 3 remaining packets.

Grill packets until fish is cooked through and vegetables are tender, about 5 minutes.

Remove from grill and carefully open both ends of packets. Allow steam to escape, and use a spatula to slide contents onto plates. If you’re camping or beachside, eat directly out of packet.

Ingredients for

Surfer-Style Grilled Fish & Vegetable Packets

1 cup quartered cherry or grape tomatoes
1 cup diced yellow summer squash
1 cup thinly sliced red onion
1/2 cup pitted and coarsely chopped Kalamata olives
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
1 teaspoon capers, rinsed
1.5 pounds mild white fish, cut into 4 equal portions
Sea salt and freshly ground pepper
2 teaspoons slivered fresh garlic
4 teaspons extra-virgin olive oil
2 tablespoons, plus more to taste Donald Takayama’s Teriyaki Sauce (see related recipe)

Instructions for

Surfer-Style Grilled Fish & Vegetable Packets

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