BBQ Fish Pockets

Take advantage of the BBQ for most meals during the summer. Cooking fish and vegetables together gives delicious flavours to both. Pockets can be prepared ahead of time (up to 2 days) to be put on the grill in the evening.

AuthorSelina RoseCategoryDifficultyBeginner
Yields1 Serving
 2 Fillets of fish (try cod, sole, halibut)
 1 clove Garlic (sliced)
 To taste Chili flakes
 ½ cup Cherry/Grape tomatoes (halved)
 2 Carrots (shaved or cut into match sticks)
 8 Kalamata olives (pitted and halved)
 1 tbsp Avocado oil
 To taste Sea salt & black pepper
 4 tsp Dry white wine or lemon water
 2 tsp Ghee
1

Heat BBQ grill to medium. Cut large pieced of aluminium foil and place fillet (or individual fish portion) in the center.

2

In a skillet on the stove, sauté garlic, carrots and spices until heated through (3 minutes). Remove from heat and stir in tomatoes and olives.

3

Sprinkle fish with salt and pepper. Spoon vegetable mixture over top of fish on tin foil (if making ahead of time, let this mixture cool before spooning over fish). Top each with 2 tsp. wine (or lemon water), 1 tsp. ghee.

4

Place on BBQ and cook for 10-12 minutes. Remove from heat and place packet on plate. Slit packet with a knife. Careful when opening as hot steam will be released.

Ingredients

 2 Fillets of fish (try cod, sole, halibut)
 1 clove Garlic (sliced)
 To taste Chili flakes
 ½ cup Cherry/Grape tomatoes (halved)
 2 Carrots (shaved or cut into match sticks)
 8 Kalamata olives (pitted and halved)
 1 tbsp Avocado oil
 To taste Sea salt & black pepper
 4 tsp Dry white wine or lemon water
 2 tsp Ghee

Directions

1

Heat BBQ grill to medium. Cut large pieced of aluminium foil and place fillet (or individual fish portion) in the center.

2

In a skillet on the stove, sauté garlic, carrots and spices until heated through (3 minutes). Remove from heat and stir in tomatoes and olives.

3

Sprinkle fish with salt and pepper. Spoon vegetable mixture over top of fish on tin foil (if making ahead of time, let this mixture cool before spooning over fish). Top each with 2 tsp. wine (or lemon water), 1 tsp. ghee.

4

Place on BBQ and cook for 10-12 minutes. Remove from heat and place packet on plate. Slit packet with a knife. Careful when opening as hot steam will be released.

BBQ Fish Pockets
IngredientsDirections

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).