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Parve
Easy
4 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Grilling in parchment paper gently seals in moisture and steams the fish, resulting in fish that is tender, juicy and full of flavor.
1 large zucchini, cut into 1/8-inch slices
1 large yellow squash, cut into 1/8-inch slices
Tuscanini Sea Salt, to taste
Pereg Pepper, to taste
2 lemons, cut into 1/4-inch slices
4 slices tilapia or other white fish
4 sprigs fresh thyme or 1/4 teaspoon dried thyme
4 sprigs fresh dill or 1/4 teaspoon dried dill
3 tablespoons fresh lemon juice
2 tablespoons Gefen Extra-Virgin Olive Oil
4 (15-inch) squares of Gefen Parchment Paper
Working with one square at a time, fold it in half. Cut out a half-heart shape (when opened, it will form a heart). Repeat with the other three pieces of parchment.
Open a parchment heart and place it on your work surface. Line the middle of one side of the heart with alternating slices of zucchini and yellow squash, leaving about one inch of space as a border. Season lightly with salt and pepper.
Arrange two to three lemon slices on top of the squash. Place a fish slice on top of the lemon and season with salt and pepper to taste.
Place one sprig each of thyme and dill (or sprinkle dried thyme and dill) on top of the fish. Drizzle with lemon juice and olive oil.
Fold the empty side of the parchment heart over the fish and roll the edges, crimping to seal tightly. The paper can touch the fish, but it shouldn’t press against it to ensure that there is room for the pouch to expand. Wrap the pouch loosely in aluminum foil.
Repeat with the remaining ingredients and parchment to create four pouches in all.
Light half of the burners on a gas grill set to medium-high. Cover and preheat for 10 minutes.
Clean and oil the grate. Place pouches on the cool side of the grill, cover and cook for 12 minutes (the fish will flake and be opaque all the way through). Remove from the grill, open pouches and serve immediately.
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