Make this Grilled corvina vera cruz inside a foil packet with tons of vegetables and spices for a quick easy meal with no clean up tonight!
Servings: 8
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Ingredients
1cupof sliced cherry tomatoes
2small vine ripe tomatoes cut into thin wedges
1cupof sliced green onions
2small jalapeños thinly sliced
1side of fresh Corvina, 2 to 3 pounds
1/4cupof capers
1/2cupof sliced green olives
juice of 2 lemons
Kosher salt and fresh cracked pepper to taste
1tablespoonsof Sandy Creek Garlic and Herb Blend, Or your favorite Mediterranean style seasonings
1/4cupof olive oil
cooked Jasmine rice
two 3 foot sheets of aluminum foil
Instructions
Overlap the two pieces of tin foil and first lay down the side of Corvina right in the center of the foil.
Next generously spread all over the fish: cherry tomatoes, vine ripe tomatoes, green onions, jalapeños, capers, olives, lemon juice, salt, pepper, herb blend and olive oil and fold up the tin foil to enclose the fish. It should look like a long skinny tent.
Next Place the foil tent, or pouch, on to a very hot grill (450° to 550°) and cook for 20 to 25 minutes or until the fish is cooked through.
Once cooked remove from the heat and serve along side some cooked Jasmine rice.