Featured Recipe
Fish Packets with Curry Dressing
By Kate
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White fish steaming with broccoli and summer squash in foil parcels, grilled over medium heat. Tossed in a balanced curry-lime-maple dressing with mild chili heat. Substitutions for ingredients and careful timing ensure tender fish flakes and crisp tender veggies. Efficient method mitigates fuss and cleanup, a practical approach to flavorful healthy fish mains.
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Prep:
20 min
Cook:
15 min
Total:
35 min
Serves:
4 servings
grilling
seafood
easy clean-up
healthy meals
Introduction
Fish steamed in foil with veggies. No pan-frying mess. Foil traps steam, cooks evenly. Curry dressing brings subtle spice and brightness. Choose firm fish—haddock, pollock work well. Vegetables cut small enough to soften, not mush. Grill medium heat, no flare-ups. Lime and maple syrup add balance. Quick prep, smart technique. Oil keeps things moist, parchment prevents metallic taste. Open packets carefully—steaming hot. Serve warm with fresh herbs if handy. Balanced flavours, minimal fuss. Real kitchen techniques, not fluff.
Ingredients
Curry Dressing
- 45 ml (3 tbsp) canola oil
- 20 ml (1 1/3 tbsp) fresh lime juice
- 20 ml (1 1/3 tbsp) maple syrup
- 7 ml (1 1/2 tsp) mild curry powder
- 3 ml (3/4 tsp) sriracha or chili garlic sauce
- 475 ml (2 cups) broccoli florets
- 1 red bell pepper, seeded and sliced thin
- 1 medium summer squash, sliced 1/2 cm thick
- 1 small leek, thinly sliced plain white and pale green
- 20 ml (1 1/3 tbsp) canola oil
- 600 g (1 1/3 lb) skinless white fish fillets (haddock, pollock)
- Salt and freshly cracked black pepper
Foil Packets
About the ingredients
Substitute broccoli for cauliflower—firmer, grills better. Summer squash for zucchini, similar texture, slightly firmer. Leeks add gentle savoriness over plain onion. Heavy-duty foil prevents tearing. Parchment inside stops fish from touching foil and flavor transfer. Canola oil neutral, high smoke point—swap light olive oil for fruitier notes but less neutral. Curry powder can be garam masala or smoked paprika in pinch. Maple syrup adds earthier sweetness over honey. Sriracha instead mild chili sauce—adjust to taste. Oven option at 180 °C for 15-18 minutes. Be vigilant on doneness—fish flakes moistly, vegetables tender crisp. Don’t overcook.
Method
Prepare Dressing
- Whisk oil, lime juice, maple syrup, curry powder, sriracha until emulsified.
- Set aside to marry flavors.
- Heat grill to medium.
- Toss broccoli, pepper, squash, leek with oil, salt, pepper evenly.
- Place parchment squares on foil sheets, spread veggies evenly in center.
- Top each with fish pieces; season with salt and pepper.
- Seal foil tightly to trap steam; pinch edges well.
- Set packets on grill, lid closed.
- Cook about 15 minutes. Listen for steam hiss. Check flake; opaque done.
- Open carefully, transfer contents to plates.
- Drizzle with curry dressing while warm.
- Optional garnish: chopped cilantro or mint, lemon wedges.
- Leftover ideas: reheat delicately or use dressing with other proteins.
- Watch fish texture for doneness; avoid dry or raw bites.
Assemble Packets
Cook Packets
Serve
Technique Tips
Whisk dressing until oil and acid marry, coat well. Medium grill heat locks in steam—too hot burns, too low takes forever. Packets sealed tight hold steam, cook veggies gently. Uniform chunk size ensures even texture. Steam hissing tells you cooking is on track. Fish flaky, opaque throughout signals done. Open foil carefully away from face; hot steam escapes fast. Serve immediately to avoid soggy veggies inside foil. Dressing poured hot over warm fish hits flavor peak. Use tactile and visual cues over clocks. Prep veggies ahead for effective grilling. Leftover dressing keeps in fridge; versatile on other grilled items. Fresh herbs welcome but optional for bright finishing punch.
Chef's Notes
- 💡 Preparation is key; cut veggies uniform sizes. Size differences lead to uneven cooking. Think broccoli florets; not too big. Fish needs to flake easily. Not mushy, not raw. Balance is essential.
- 💡 Using heavy-duty foil, seal tightly to avoid steam escape. Leeks add subtle flavor; don't skip. Broccoli instead of cauliflower holds textures better. Avoid bland moments. Use quality fish. Fresh makes a difference.
- 💡 Watch grill temperature—medium heat prevents burnt outsides. Cooking time varies by fish thickness. Check early. Don't rush; steam cooks evenly. Thinner cut fish cooks way faster, keep an eye on it.
- 💡 Dressing prep matters. Whisk until emulsified. Create a coating that sticks when poured. Adjust spice level as desired. Sriracha can be hot; use less if unsure. Lime juice brightens up the dish.
- 💡 Leftover dressing—store in fridge; great for future uses. Pair with grilled chicken, roasted veggies. Flavor profile works magically. Don't let it go to waste; versatile usage.
