How to Make Steamed Fish in Foil on Charcoal Grill

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are lower in cost and have a longer shelf life.

lemon

🥗Healthier: lime

💰Cheaper: vinegar

Lime provides a similar acidity, while vinegar is often cheaper.

Clean the butter fish thoroughly, removing any remaining scales and insides.

Wash the fish with lime in salt water to cut away the rawness.

Rinse the fish with cold water after cleaning.

Make a couple of slices into both sides of the fish to allow seasoning to soak in.

Prepare the seasoning mix including Maggie all-purpose seasoning, fish seasoning, onion powder, and black pepper.

Generously season the fish on both sides and inside the cuts made earlier, ensuring to get seasoning into the head and other nooks.

Stuff the inside of the fish with thyme, scotch bonnet pepper, garlic, and pumpkin pieces.

Place butter on a sheet of foil to prevent the fish from sticking, then place the seasoned fish on top.

Cover the fish with another piece of foil, adding more butter on top.

Seal the foil tightly to prevent juices from escaping during grilling.

Add about a quarter to half a cup of water into the foil packet to keep the fish moist.

Wrap the fish in a second layer of foil for extra protection.

Take the foil-wrapped fish outside to the hot charcoal grill.

Place the fish on the grill and let it cook, checking back later to see when it's done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens