First you have to have the right protein and Swai Fish Fillets worked great in this dish. The steam and broth in the packets cook the fish from all sides and the fillets were perfectly done. (Cooking chicken using this method is difficult because you need to make sure the chicken is fully cooked. Rare chicken is not good!)
Second, you need a quick cooking base for under the fish, so we tried Golden Couscous. I'm still new to cooking with couscous and so far I'm loving the results. Any flavors you use will cook into the grain, so cooking the fish and couscous in the same herb/wine mixture created a perfect balance.
Third, you need the right amount of moisture that will steam/poach the fish while also cooking the couscous. For the broth we combined chicken broth and white wine with a little lemon juice. By mixing a portion of the liquid with the couscous the flavors are absorbed into the grain. The remaining liquid will provide the main flavor for the fish and is added just before sealing the packets.
This dinner was very quick and easy with only 10 minutes of prep time and a quick 10 minutes of grill time. Add a bag or two of steamed edamame as a side and you have a healthy dinner with very easy cleanup!
5 Sheets of Heavy Duty Foil, about 12 x 14 inches
1 cup Bob's Red Mill Golden Couscous, uncooked
1 tsp Salt
1/2 tsp Ground Black Pepper
3/4 tsp Paprika
1 TB Dried or Fresh Chives or Chopped Green Onions
1 tsp Old Bay Seasoning
1 10-1/2 oz can Chicken Broth, divided in half
5 TB Lemon Juice
1 cup White Wine
5 Swai Fillets, thawed
5 TB Cold Butter
Preheat grill to medium-high.
Combine couscous, salt, pepper, paprika, chives and old bay and stir in 5 ounces of the chicken broth. Stir to blend and set aside. The couscous will absorb most of the liquid.
Divide the couscous mixture between the 5 sheets of foil, placing the mixture in the center of the sheets. (Drain off any extra liquid as you spoon the mixture onto the foil.) Place one piece of fish atop each portion of couscous and slice 3 very thin slices of butter on top of each of the fillets.
Double fold up both sides of the foil on each packets, leaving the front edge open. Use a towel to prop up the front edge of the packets.
In a small cup combine the remaining chicken broth, lemon juice and white wine. Pour 1/5 of the broth mixture into each of the foil pouches, then double fold the edge to form a square sealed packet.
Place the packets onto the grill and close the lid. Pouches will "poof" slightly while cooking. Cook the packets undisturbed for 10 minutes, then remove from grill. Cut the foil open using scissors and fold back the sides. Serve in the foil (your kids will love this!) or use a spatula to transfer the fish and couscous to a plate. Serve with a side of steamed edamame and Enjoy!!