Lemon-Caper Fish and Veggies Grilled in Foil Packets (Low-FODMAP Recipe)

Lemon-Caper Fish and Veggies Grilled in Foil Packets (Low-FODMAP Recipe)

This simple foil packet method is the easiest way to cook delicate fish and veggies on the grill. This low FODMAP recipe is healthy, fast and a great choice when you're eating for IBS.

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Need a simple, healthy grilling recipe that happens to be low-FODMAP? If you've ever tried to cook delicate white fish on the grill, there's a good chance you've ended up with a hot mess. I definitely have!

This simple foil packet method not only solves that problem, but it also gives you super-moist fish and flavorful veggies. It's a full meal in a packet!

The lemon and caper topping creates a delicious broth that doubles as a sauce...next time I'll likely transfer the entire contents of the packets into shallow bowls so I can catch every drop.

For the veggies I chose zucchini and red bell pepper, but you can change it up! Other great options are shredded carrots, kale, Swiss chard or green beans. You could also swap the lemon-caper topping for your favorite herbs and spices. It's the cooking method that's the star in this dish.

>>> Need to make food shopping on the FODMAP Diet a little easier? I created a free shopping list of everyday food you can find at most supermarkets (plus links to some of my favorite low-FODMAP recipes!). Click to grab it!

 

Looking for more low-FODMAP grilling recipes? Check out Caprese Salad with Grilled Eggplant or the Grilled Steak with Chimichurri Sauce!

Lemon-Caper Fish and Veggies Grilled in Foil Packs

Serves 2 (double recipe if needed)

This recipe works with especially well with delicate fish fillets that can be difficult to cook directly on the grill rack. I used whitefish fillets, but cod, tilapia, trout, or snapper would all work well - skin on or off.

INGREDIENTS

Cooking spray
1 medium zucchini, sliced thin
½ red bell pepper, sliced thin
Salt and freshly ground black pepper to taste
2 6-ounce fish fillets (see note above)
1 tsp olive oil
1 tbsp capers, chopped
1 lemon, sliced thin and seeds removed
Chopped parsley, basil, tarragon or cilantro for serving

INSTRUCTIONS

1. Prepare a charcoal or gas grill (medium-high for gas). Tear off two pieces of foil, 20-22 inches long each. If fish fillets are long and narrow, cut in half crosswise.

2. Place half the zucchini and bell pepper in the center of each piece of foil. Season with salt and pepper. Place fish on top of veggies. If you cut fillets into two pieces, place side by side. Drizzle with olive oil and season with salt and pepper. Top with capers and lemon slices.

3. Fold long sides of foil together and fold over to seal. Fold over each short end several times to seal tightly.

4. Place foil packets on grill and cook until fish is opaque in thickest part, 9 to 13 minutes. Thin, skinless fish will cook faster than thicker pieces or pieces with skin. Since the steam inside the packets is mainly responsible for cooking the fish, it’s difficult to dry out your fish with this method. The whitefish I used took 11 minutes. Place packets on plates or in shallow bowls and rest unopened for 5-10 minutes. Open carefully (steam will be hot), sprinkle with fresh herbs, and serve.