Grill Steamed Basa Fillets

This is one of my favorite ways to cook fish on the grill. You can also cook this in the oven if you prefer. I would heat the oven at 375 degrees and cook it for 10 minutes. You will end up with a wonderfully flaky and moist piece of fish. I used Basa in this recipe but you can use virtually any white fish like tilapia, sole or halibut although the latter two are usually pricier. What we are going to do in this recipe is steam our fish in foil.

Here is what you are going to need:
4 large fillets – or 8 small ones
1 medium white onion, cut into medium rings
1 large tomato, sliced
4 sprigs parsley
1 lemon – zest half of it and then juice it
Mayonnaise
Salt, Pepper and Garlic Powder
Aluminum Foil

Rinse and pat dry the fish well. Drizzle on side with some lemon juice. Season the same side lightly with garlic powder, salt and pepper. Using a spatula apply a very thin layer of mayonnaise.

Cut a piece of foil that is large enough to hold the fish in the middle and be tented and sealed. Don’t be stingy. Better too much than not enough. In the middle of your foil place the sliced onions. Layer the tomatoes on top. Season lightly with salt and pepper. Place the fish on top of the vegetables, seasoned side own. Repeat the same seasoning process as before being careful not to destroy your stack. Sprinkle the fish with lemon zest and place a parsley sprig on each piece of fish.

Grab the ends of your foil and tent the fish. Seal all the edges very well. Place your fish in a medium heated grill.

Cover and cook for 10 minutes. Or, place in an oven at 375 degrees and cook for 10 minutes. Remove from the grill, or oven, and VERY carefully unwrap the foil – watch out not to burn yourself!

Discard the parsley and serve using a spatula. Enjoy!

Print the Grill Steamed Fish Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

6 Comments

  • April 3, 2012

    Chris

    A real success very easy to do and tasty as anything. I added capers at the end which set it off nicely. Thank you!

  • April 4, 2012

    theFrugalChef

    Hi Chris!
    I am so happy this worked for you! Thank you for letting me know!
    Mary Ann

  • September 12, 2012

    Laura

    Had the ingredients all set up and assembled in the foil but didn’t get around to cooking it; made it today instead. I don’t know how much of a difference the marinating made, but yum!!

  • September 21, 2012

    theFrugalChef

    Hi Laura!
    Great tip! I am happy you liked this recipe. I personally love it. The fish is always so moist. Have a great weekend!
    Mary Ann

  • December 19, 2012

    Pooja Mukherjee

    I dnt know but such a less time i was a little skptikle in making it, coz i thought in such a less time hw can a fish cook?
    10 min is like very less time for a raw fish to b cooked i guess!!!

    so i dnt know, hw will it taste!!!
    nextly i wud rather put da veggies on top of the fish rather than da fish on da top of veggies!!! Dis way i thk da juices of da veggies will go inside da fish much faster!!!

  • December 19, 2012

    theFrugalChef

    Hi Pooja!
    This recipe works fine. The fish will be cooked. If you wnat to place the veggies on top, go ahead. Thank you for stopping by!
    Mary Ann

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