Emeril's Fish Provencal

By katecar

My wife, Alden, is a big fan of fish prepared this way. It's a perfect method for grilling fragile fillets, and with the vegetables you've got an all-in-one meal!

Prep: 35 minutes
Total: 45 minutes

Ingredients

• 2 tsp grated lemon zest
• 1 tsp Italian seasoning
• 1/4 tsp red-pepper flakes
• 1/4 tsp anise seed, crushed
• salt &pepper
• 1 sliced sweet onion
• 6 small zucchini
• 4 haddock, cod, or striped bass fillets
• 1 large tomato, seeded and chopped
• 1/4 cup + 2 Tsb olive oil

Details

Servings 4

Preparation

Step 1

1.Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.

2.Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.

3.Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.