You worked six months for your summer body and, wham, out comes the grill. Don’t worry. You can celebrate barbecue season and keep your stellar figure intact. Just whip up some of these healthy-but-oh-so-irresistible meals and you’ll be good to go.
Summer Grilled Coconut-Lime White Fish Packets
Make like the Harry Nilsson song and put the lime in the coconut, or something like that with this recipe from The Scrumptious Pumpkin.
- 1 cup organic sweet corn kernels, fresh (2 ears) or frozen
- 1 shallot, halved and thinly sliced
- 2 cloves garlic, minced
- 1 organic zucchini, halved and thinly sliced
- 3 tablespoon olive oil
- 1/2 cup light coconut milk
- 1 tablespoon lime zest
- 6oz cod (or other white fish such as haddock or halibut)
- 1 tablespoon fresh cilantro, chopped
- Salt and freshly ground black pepper
Prepare grill for medium heat (about 400-425 degrees fahrenheit).
Tear off two large squares of aluminum foil, each about 10 inches in length. Fold each in half to create a fold line, then open like a book. Arrange equal amounts of the corn, shallot, garlic and zucchini in the center of the right half of each piece of foil near the fold line. Fold up the sides of the right half of the foil, creating a “bowl” that contains the vegetables. Add 1 1/2 tablespoons of olive oil, 1/4 cup of light coconut milk and 1/2 tablespoon of lime zest to each packet. Season well with salt and pepper.
Using hands, mix to combine ingredients. Cut the fish into two equally-sized portions and place on top of the veggies. Season fish well with salt and pepper. Fold over the left half of the foil, covering the food. Carefully roll the top half of the foil together with the edges of the right half of the foil, sealing all edges and creating an air-tight packet.
Place the packets right-side-up with the fish on top on a baking sheet and set the baking sheet on the grill. Cook for about 8-10 minutes and then use a spatula to flip each packet. Cook for 8-10 minutes more. Use a spatula to remove the packets from the grill, flip so that they are again right-side-up with the fish on top, and plate.
Use kitchen shears or a knife to cut a slit through the top center of each packet to fold open. Open carefully because the steam that will rise from each packet is very hot. Check to be sure the fish is opaque and cooked through to the center. If its is not cooked through, place back on the baking sheet and grill for 8-10 minutes more. Top the fish and veggies with freshly chopped cilantro. Serve the fish pockets directly in the foil to retain all of the flavors from the coconut-lime broth.
Lemon Herb Steak Foil Packets
This will keep even the manliest of men satisfied. Your healthy-recipe secret is safe with us.
Ingredients (for one packet):
- 1 thin-cut steak
- 1/2 lemon
- 1 sprig fresh rosemary
- Dried Thyme
- Salt (Kosher) & Pepper
- Butter & Olive Oil
- Heavy Duty Foil – 2 sheets (approx. 12″ x 12″)
- Asparagus or your choice of vegetables
Preheat your grill or heat your coals on your campfire to medium high.
On a piece of heavy duty tin foil (approx. 12 inch x 12 inch), lightly coat with olive oil and dot with butter.
Season both sides of your steak with salt and pepper. Place the steak in the center of the foil. Sprinkle with thyme, rosemary leaves and a slice of fresh lemon. Place fresh vegetables and lemon next to the steak. Dot with butter and cover with the second piece of foil over the top. Seal each side of the foil shut. once your packets are sealed and marked, place them onto the grill at medium-high heat. Grill for 8-10 minutes, flipping over halfway through cooking.
When finished grilling, let stand for 2-3 minutes before you open foil in the middle and enjoy.
Caprese Grilled Chicken with Balsamic Reduction
Nothing screams summer quite like mozzarella and tomato. Put ’em on a piece of chicken, and you’ve got yourself a meal.
- 6 tablespoons balsamic vinegar
- 6 6oz boneless skinless chicken breast halves, rested at room temperature for 15 minutes
- 2 tablespoons olive oil, plus more for brushing grill
- 1 clove garlic, finely minced
- Salt and freshly ground black pepper
- 8oz fresh mozzarella, sliced into 6 slices
- 2 large Roma tomatoes, sliced
- 1/4 cup basil, chopped
Heat balsamic vinegar in a small saucepan over medium heat. Bring vinegar just to a boil. Reduce heat slightly and allow to simmer, stirring occasionally, until vinegar has reduced by half (about 10 minutes). Remove from heat and set aside. Brush grill grates lightly with oil and
Brush grill grates lightly with oil and pre-heat grill to medium-high heat. In a small bowl, stir together olive oil and garlic. Brush each side of each chicken breast lightly with olive oil mixture and season each side with salt and pepper. Transfer chicken to preheated grill, cover with lid and cook chicken for five minutes. Rotate and cook opposite side until chicken is cooked through and registers 165 degrees on an
Transfer chicken to preheated grill, cover with lid and cook chicken for five minutes. Rotate and cook opposite side until chicken is cooked through and registers 165 degrees on an instant read thermometer (about five minutes longer, time will vary based on the thickness of the chicken breasts). Top each chicken breast with one slice of fresh mozzarella and 1 or 2 Roma tomato slices. Transfer to a platter and cover with foil, allow to rest for 5-10 minutes.
Remove foil and sprinkle tops with fresh basil and drizzle with balsamic reduction. Serve immediately.