Grilling fish in a foil pack is a little like magic: Even over a hot flame, the fish cooks gently — essentially steaming, but looking way cooler. You can use practically any fish you want here, but salmon works especially well. The chunky sauce is loosely modeled after an Italian puttanesca and cooks right along with the fish, infusing the fillets with even more flavor.
Grilled Seafood Packs, “Puttanesca”-style
Makes: 4 servings
Time: 40 minutes
Olive oil as needed
Salt and freshly ground black pepper
Four 6-ounce fish fillets or steaks: swordfish, halibut, or salmon are all really good
1 teaspoon minced garlic
6 plum tomatoes, or 2 or 3 larger tomatoes
1 cup good olives, pitted and chopped
4 tablespoons capers
1 teaspoon chili flakes, or to taste
1/4 cup chopped fresh parsley or basil leaves
Lemon wedges for serving
1. Start a grill; the fire need not be blazing hot.
2. Take 8 sheets of aluminum foil, each about 18 inches long. Put one piece on top of another (you will eventually make 4 packages), and rub or brush it with a little olive oil. Season a piece of fish and center it on the foil. Top it with a quarter of all the remaining ingredients except the lemon wedges, pour over a little more oil, and fold the foil over the fish, leaving an air pocket and crimping the edges as tightly as possible. Repeat the process. (You can refrigerate the packages until you’re ready to cook, no more than 6 hours later.)
3. Put the packages on the grill and listen for sizzling sounds; once they start, grill for 6 minutes for salmon or swordfish, 8 for halibut. (I personally think halibut is a little better when well-cooked, but suit yourself.)
4. Remove and let sit for a couple of minutes, then carefully cutting open the package — remove the fish with a spatula, pour the sauce over all, and serve with lemon wedges.