George's Blue Fish

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George's Blue Fish.jpg

Servings:   4

Serving Size:   1 filet

INGREDIENTS:

  • 4 pieces bluefish filets (6 oz each)
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup pitted Kalamata olives, cut in half
  • 1 habanero pepper, sliced thin (*Habanero peppers are very hot.  If you prefer less heat, you can substitute a jalapeno pepper)
  • 1/4 red onion, sliced
  • 1/4 cup fresh oregano, very loosely packed
  • 1/2 cup good olive oil
  • 2 tbsp. lemon zest
  • 4 lemon wedges
  • salt and pepper to taste
  • olive oil spray, (about 2 tbsp. worth)
  • 4 pieces aluminum foil, sized approximately 12"x16"

DIRECTIONS:

  1. Preheat the grill.
  2. Lay aluminum foil pieces on a flat surface.  Spread olive oil evenly on the 4 foil pieces.  Place the bluefish filets skin side down on the foil and season with salt and pepper.
  3. In a small bowl, toss the cherry tomatoes, feta cheese, Kalamata olives, habanero pepper, red onion, oregano and lemon zest.  Season LIGHTLY with salt and pepper.  *Keep in mind, there will be plenty of heat and saltiness with the natural ingredients.
  4. Distribute the mixture evenly on top of the fish filets.  Then take the short end of each foil piece and fold them inwards towards the fish.  Repeat on the other two sides, pulling all edges together.  Carefully seal all edges of the foil to form enclosed packets.
  5. Spray the grill with olive oil spray so the foil doesn't stick.  Place the foil packets on the grill and cook the fish for about 10 to 12 minutes - until it flakes easily with a fork.
  6. Remove the packets from the grill and wait until the foil cools enough to handle - about 1 to 2 minutes.  Pull apart the top seal on the foil.  Place each foil packet on a plate and serve with a lemon wedge.