Summer Grilled Coconut-Lime White Fish Packets

Heat grill to medium heat (about 400-425 F).

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 it 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.

To each packet add: 1½ tablespoons of canola oil, ¼ cup of light coconut milk, ½ tablespoon of lime zest. Season well with salt and pepper to taste.

Using your hands, mix to combine ingredients. Cut the fish into two equally-sized portions and place on on top of each stack of 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 bottom half of the foil, sealing all edges and creating an airtight packet.

Place the packets right-side-up (with the fish on top) on a grill-safe baking sheet and set the baking sheet on the grill. Bake 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 fish is opaque and cooked through in the center. If fish 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.