Ingredients
- Six 6-ounce fillets striped bass
- about 1-inch thick
- skin-on
- Salt and freshly ground pepper
- 2 medium red onions
- very thinly sliced
- 1 red bell pepper
- very thinly sliced
- 12 cloves garlic
- smashed
- 1 1/2 cups dry white wine
- divided
- Olive oil
- 1 small bunch parsley
- leaves chopped
- Lemon wedges
- to serve
Instructions
- Preheat a grill to medium high.
- Sprinkle the fish fillets with salt and pepper.
- Divide the onions, peppers, and garlic into 6 portions.
- Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminum foil.
- Drizzle with olive oil, and season with salt and pepper.
- Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add 1/4 cup of the wine.
- Fold the foil into a packet and seal it on all sides.
- Repeat with packets for the remaining fillets.
- Place the packets on the grill, seam up, and cook until the fish is opaque, about 15 minutes.
- It is best to test the cook time with the one packet, as cooking time varies grill to grill.
- Carefully open the packets and serve with lemon wedges.
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